Grape Variety: Cabernet Sauvignon
 
Alcohol: 13% Vol
 
Vinification:The grapes,harvested when ripe,are transported to the cellar, crushed and de-stemmed. The must with the skins is placed in stainless steel fermenters where it can begin to ferment. The fermenting wine will extract the coloring matter, the tannins and the aromatic substances from the skins. The fermen-tation of a red wine is carried out at temperatures of 28-30℃,In order to extract as much noble substances as possible from the skins. After cold stabilization,clarification and filtration, the wine will be ready for bottling.
 
Colour: Ruby red with violet hues.
 
Bouquet:Fruity,slightly herbaceous

Taste: Elegant immediately, soft on the palate, dry