The best Cabernet Sauvignon grapes from our estate in Canelón Chico are selected for the creation of this wine before a strict control of analytical and sensorial ripeness at harvest.

The grapes were handpicked on 6th of April with excellent weather conditions. Each bunch was again individually checked on the sorting table to ensure only bunches of maximum ripeness are used. They were de-stemmed, lightly crushed and being chilled to 13ºC for 3 days.

The must was then inoculated with select native yeast cultures and begin the fermentation between 23 -24 ºC doing a daily delestage for 3 days. After alcoholic fermentation was completed due to the excellent ripeness the grapes had, there was a further maceration period of 25 days where the malolatic fermentation took place.

Finally, after two months of contact between the wine and the lees, the wine was matured for eight months in French oak.

Deep and dark red in color with an intense and complex aroma of fully-ripe fruit.
The wine is full-bodied and velvety but possesses sufficient soft tannin to reward further aging.

Food Recommendation: Beef, Game

Cheese Recommendation: Firm Cheeses