Winemaking

These Cabernet Sauvignon grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

This deep ruby, full-bodied wine has distinct intriguing aromas of black currant and berries. On the palate, dark fruit notes, with a hint of vanilla and chocolate. Rich, yet subtle, with a long finish.

Food Pairing

Best enjoyed at 16°C, with roasted meats and tomato-based pasta dishes.