ORIGIN
Appellation: Central Valley
Grape Variety: Cabernet Sauvignon

WINE-MAKING
The grapes are harvested by hand to ensure that they reach the winery in top condition. They are separated from the stalks and then crushed, leaving a considerable percentage of the grapes whole. Then the must is put on one side to ferment, having been inoculated with selected yeasts to produce alcoholic fermentation. This process is accompanied by pump-overs to extract the colour and flavours found in the grape-skins, and takes 7 days. The temperature is controlled at between 26º and 28º C in order to obtain maximum aromas and varietal character. Once alcoholic fermentation is complete, malolactic fermentation takes place naturally. The wine is stored in tanks, while awaiting its bottling date.

TASTING NOTES
This wine boasts a bright ruby-red colour. With pronounced blackberry aromas on the nose mingling with touches of leather and chocolate. In the mouth the wine is soft and fruity, perfectly balanced with fine, smooth tannins. Ideal to combine with red meat, white meat.