Cabernet Sauvignon BIO

Grapes are sorted, destemmed and gently transferred by gravity to preserve skin integrity. A cold pre-fermentation maceration enhances colour and aromatics, followed by fermentation at controlled temperatures with gentle extraction using a piston system. Extended skin contact builds structure, before ageing in oak for 24 months to develop complexity and refinement.

Deep color and dark fruit aromas are the first to reveal themselves, while hints of oak and spices emerge from the background. Velvety tannins characterize the rich mouthfeel and contribute to the generous finish.