- Tasting notes
Very deep, almost black in colour with violet reflexes. Sweet berries and plum fruit intermingled with savoury aromas, herbs, earth, liquorice and leather; supple with ripe and velvety tannins and a rich, fruity mouthfeel on the palate, lingering for an impressive, long finish.
Will continue to improve for 10 – 15 years.
The story of Lafóa:
- Food Combination
Roast lamb with mint sauce, garlic and oregano marinated lamb, beef and black bean stir fry, roast beef and strong cheeses.
Serve cool: 16° C.
- Grape Variety Cabernet Sauvignon.
Vineyards located in a sunny position at an altitude of 430 metres a.s.l. The soils are sandy with gravelly morainal deposits.
- Yielding 35 hl/ha
- Wine Making
The grapes are harvested by hand, destemmed, and softly crushed; the juice ferments with the skins for 10 days, when the skins are constantly kept immersed. The new wine is left on the skins for a further 10-14 days, before getting a combination of new and used oak barriques. Following the malolactic fermentation, the wine is racked several times and refines in oak for 18 months; it is then lightly filtered before bottling.
- Analytical Data Alcohol: 13,5% Vol
Total acidity: 5,1 g/l
Sugar-free dry extract: 31,2 g/l
Residual sugar: 1,6 g/l