Cabernet-Sauvignon 50%, Arinarnoa 50%.
Wine making & fining:
- Vinification: After a severe and selective hand picking at the vines and further to a meticulous dosage of the tanins and anthocyans from the time of the veraison in order to determine the optimal date of harvest. The grapes are manually harvested, stemmed and vatted in thermo-regulated vats. Daily tasting with regular pumping over are achieved to extract with harmony the different phenolic coumpounds. Following a long vatting time, the free-run wine is separated from the press wine to complete the malolactic fermentation.
- Ageing: Matured in new French oak casks for 24 months in our underground ageing cellars, then fined and bottled without filtration. Heavy and very dark bottles are used with very long and natural cork stoppers to ensure a perfect ageing.
- Such an important and long lined wine is a perfect match for substantial food preparations; Excellent with games and red meat. Should be served at 17 to 18°C.
- Potential aging: Could be immediately consumed but will reveal all its potential in here or four years. Should be opened and left to breathe an hour at least before being served.