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Descripción del producto
Etiquetas del producto
- Harvest
March 27th to April 17th, 2006.
100% hand picked.
Vinification
Hand sorting of the grapes before destemming. Prefermentive
maceration for 6 days at 6ºC. Alcoholic
fermentation in stainless steel tanks for 17 days at 27ºC
-30°C. Post ferment maceration for 12 to 14 days. Run
off and malolactic fermentation.
Ageing
50% aged in French oak barrels for 9 months;
50% in stainless steel tanks.
Food Pairings
This Cabernet Sauvignon craves meats. Enjoy it with a nice steak, a juicy rack of ribs or with grilled burgers. Also magnificent with Chilli con Carne or Spanish raw ham.