- Tasting notes
Of an impressive deep dark colour; sweet currant, plum fruit and cassis burst to the nose; herbs, earth and liquorice aromas are nicely intermingled in this elegant, full-textured wine; subtle but savoury on the palate, supple and with ripe, sweet tannins.
Cellaring potential: 6 – 8 years.
- Food Combination
Roast beef with trimmings, lamb steaks glazed with balsamic vinegar and redcurrants, venison and game, mature cheeses. A wine for discerning oenophiles.
Serve cool: 16° C.
- Grape Variety Cabernet Sauvignon from vertical espalier-trained plantings with approx. 5.000 vines per hectare.
Medium-rich morainal and gravelly soils.
- Yielding 45 hl/ha
- Wine Making
Fermentation with the skins in stainless-steel tanks with the temperature controlled at 28-30° C. The skins are constantly pushed down gently into the embryonic wine to extract the maximum colour, flavour and ripe tannins. The wine refines in oak for 18 months, 1/3 in barriques, 2/3 of the total in 35 hl casks. After bottling the wine goes through a bottle aging 12 months before releasing.
- Analytical Data Alcohol: 13,5% Vol
Total acidity: 5,1 g/l
Sugar-free dry extract: 29,8 g/l
Residual sugar: 1,8 g/l