Varieties: Cabernet Sauvignon, Merlot
Vinifaction: After a highly selective grape process and gentle grape crushing and destemming the must is fermented in large French-oak vats for a period of 20-25 days. During this period, dailly “remintages”, or pumping of the wine from the bottom to the top of the barrel, take place in order to facilitate the extractions of colour and aromatics from the skin. Once the alcoholic fermentation is complete, the is transferred into barriques made of French oak from the Central Massif region, in which the malolactic fermentation develops. Then the wine is clarified using natural proteins and genty filtered. Finally, the elevage cycle is completed with refinement period in the bottle.
Aging: 18 months in Barriques
Refinement in bottle: Minimum 6 Months
Alcohol: 15,0 %
Training system: Spurred cordon high density (9.000 vines per hectare)
Colour: Dark ruby red.
Aroma: Complex and full-bodies. Fruity with notes of berries and cherries. Spicy matched with scent of coffee, dried fruits and underwood closing into mineral.
Taste: Silky, complex with a long persistent spicy lingering finish.
GOLD at the MUNDUS VINI International Wine Award.
Bronze at the International Wine Challenge (IWC) London.
Gold Berliner Wine Trophy 2013 -Gold medal.
Wein Grand Prix Dusseldorf 2012 – Silber medal.
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