Cabernet Sauvignon 2019
Manual harvest. Reception at the winery and selection of clusters. Grinding and vatting. Fermentation after yeast sowing, fermentation takes place between 26ºC and 28ºC for 8 to 10 days. Maceration time is 21 days. 4 daily stampings are made during the first 5 days of fermentation combined with 2 delestages in total. When the fermentation ends, the tank is filled with wine of identical characteristics to macerate for up to 21 days with the tank full and the pomace submerged. Once the maceration time has elapsed, it is devatted, separating the drained wine from the one obtained by pressing the pomace. Malolactic fermentation takes place in stainless steel tanks before aging in barrels. 12 months in oak barrels, 80% French and 20% American.
Aroma: On the nose, notes of black fruits such as blackberries and cassis stand out, combined with spicy notes, pepper and peppers. The aromas of wood such as vanilla, caramel and toast blend with the fruit, giving a complex ensemble.
Palate: Of great concentration in the mouth and at the same time elegant. Very good fat and soft tannins. Long and persistent in fruity and spicy aromas.
Pairings: Ideal to accompany Sautéed rabbit loins with vegetables and thyme potatoes.
Bottle Closure: Cork