Ruby red to purple red. Intensive aroma of cassis, cherry and blackberry as well as pepper and caramel. On palate dense, powerful as well as elegant.
Food: Roasted meat, calf cheek, rack of beef with pepper sauce or lamb with olive crust.
Vinification: mash fermentation
Cabernet Sauvignon 50%
15 months on Barrique
Alcohol: 13,5% vol.
Acidity: 6,1 g/l
Res. sugar: 3,1 g/l