Intense, dark red, color with a nice shine. In the nose lots of red berries, cassis and myrtille accompanied by noble notes of fresh wood, vanilla, pepper and a hint of leather. Wonderfully structured mouthfeel. Combination of power and elegance. A cool climate Cabernet that has had plenty of time to mature and a beautiful example of what can be obtained from this grape.

This top Cabernet Sauvignon feels honored with every fine and firm piece of meat. Matured sirloin steak, chateaubriand, filet mignon and other grilled or non-grilled meats. But also in itself this is an unmissable sensory experience.

climate

Hot, dry summers that require drip irrigation. In the afternoon and at night, the vineyards are cooled by a southern sea breeze and the height of the vineyards. Winters can be cold with more precipitation than summer.

soil

Poor sandy soils with slate, quartz and clay at 350-400m altitude.

vinification

Harvested in April after a long cool maturation period. Fermentation in open vats for 18 days. After soft pressing, the wine matures further in stainless steel under a controlled temperature. The wine then matures in 500L barrels from Hungary and Hogsheads (large wooden barrels) from France. The wine is bottled approximately 15 months after harvest.