Description
VITICULTURE & VINIFICATION
This Cabernet Sauvignon comes from an altitude of 950 m and grows on stony, loamy limestone soil with iron-rich clay components and interspersed limestone slabs – a terroir found in less than 3% of the world's vineyards.
The vines are cultivated using dry methods and harvested by hand. The small, thick-skinned berries and the naturally reduced yields (approx. 70%) ensure a lively acid structure and harmoniously ripened, well-integrated tannins.
Fermentation takes place in stainless steel tanks with twice-daily pump-overs and a mid-fermentation drain. Only the free-run juice is used to ensure finesse and elegant tannins; the press wine is reserved for distillation and the production of spirits. Malolactic fermentation occurs naturally. The wine then matures for 12 months in French and American oak barrels before the final blending, following the estate's signature style.
TASTE PROFILE
Deep ruby red in the glass. On the nose, intense aromas of blackcurrant, blackberry and plum unfold, accompanied by fine notes of cedar, tobacco and graphite, shaped by the rare limestone soils.
On the palate, the wine is powerful yet elegant. The ripe, well-structured tannins from the thick-skinned grapes combine with precise extraction and vibrant acidity from the high altitude. Dark fruit aromas are complemented by subtle hints of vanilla, spice, and toast, resulting from 12 months of aging in French and American oak.
The finish is long, mineral and fresh – with impressive elegance.
Style: A structured, elegant, and age-worthy Cabernet Sauvignon with finesse rather than heaviness.
Alcohol: 14.5% vol.
