Our La Misión Cabernet Sauvignon vines grow in our vineyards in San Luis dePirque, in a light and permeable soil, finding the perfect conditions to produce the best grapes. With limited yields and sound growing techniques, we achieve the excellent grapes required for making our fine wines.

Winemaking process:

The selected Cabernet Sauvignon grapes are gently removed from the stems, and remain intact when deposited in our 240 Hl stainless steel tanks for a two days pre-fermentation maceration, which helps releasing the color and flavor from the skin.

Then, during the fermentation process, a pumping over is carried on twice a day, allowing the juice to be in constant contact with the skin all over the process. This results in a more intense color of the Cabernet Sauvignon.
Once or twice during the whole fermentation process, the entire tanks are pumped over and replaced immediately back.

The Cabernet Sauvignon post-fermentation maceration lasts between seven and fourteen days. It is followed by a malo-lactic fermentation. Then part of the wine is aged in French oak barrels during a period of four months.

Tasting note:

Behind its deep purple color, the La Misión Cabernet Sauvignon 2008 reveals intense aromas of black fruits (blackberries, black currant and bilberry), associated with fine notes of spice and wood.

It is round, well-balanced in the mouth, with silky tannins and features notes of wood and blackberry aromas. This wine will age very well.

Food Recommendation: Beef, Game

Cheese Recommendation: Firm Cheeses