Cabernet Sauvignon 50% - Petit Verdot 50%
Involves a cold maceration of the grapes at 14ºC during 24 hours. The wine is fermented with the best selected yeasts inside the vat at a controlled temperature. The 'malolactic-fermentation' takes place on barrels of French oak.
This wine is matured minimum 12 months in French oak.
Pair perfect with flavours of roasted game and barbecue meats, stews and dark chocolate.
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