Cabernet Sauvignon

Viticulture

Region:   Pitsilia
Altitude:   1,200m
Soil:   Sandy, volcanic
Farming:   Conventional
Method:   VSP, ungrafted, handpicked grapes

Vinification

Composition:   Cabernet Sauvignon, Cabernet Franc
Method:   15 days skin contact, yeast selection, regular pump overs
Maturation:   11 – 13 Months, American & French oak
Production:   4,000 bottles

Serving

Aromas:   Blackberry, green pepper, eucalyptus, chocolate
Pairing:   Legumes, red meat, stews
Temperature:   16 – 18 °C
Ageing Potential:   7 – 10 years

Commendations

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