50% Cabernet Sauvignon
After destemming and crushing, the must ferments in contact with the skins for 10 days in stainless steel tanks at controlled temperatures; pump-overs help extract the best tannins and color, followed by malolactic fermentation in French and American oak barrels. The wine spends 2 months in wood, and is stabilized and filtered before bottling.
Notes: Intense aromas of Cabernet Sauvignon and Tempranillo including blackberry jam, dark plums and chocolate, and a hint of herbs. Full-bodied to taste with a lively finish.