cabernet-sauvignon

Cabernet sauvignon Eminent

SELECTED LOCATIONS

Made from selected grapes from vineyards on terraces.

Grape variety: Cabernet Sauvignon.
Wine growing region: Goriška Brda - Slovenia
Soil: flysch of Eocene origin (marl and sandstone), the soil is rich in minerals.
Vineyard orientation: SE
Altitude: 110 m
Vine training: single Guyot
Grape harvest: October. Hand harvesting of selected grapes at full ripeness. Gentle handling of grapes and must.
Maceration: 14 days on the skins in stainless steel tanks. Fermentation is completed in stainless steel tanks.
Maturation: Natural maturing in 225 –Litre oak barrels (barrique) for two years.
Sugar level: Dry
Wine is not filtered.
Bottle and packaging: Bordolese EUROPEA 0,75 l/cardboard box of 12 bottles, Bordolese VERONA 1,5 L / cardboard box of 6 bottles.
Serving temperature: 18 °C
We recommend opening the bottle about one hour prior to tasting the wine.The aroma is fully developed through the process of decanting.
Description: Dark ruby red colour. The boquet of dark cherries, blueberries, dry plums, figs with fine spices and slight touch of tobacco. Complex aromas are well balanced with pleasant acidity and ripe tannins. Full bodied, structured and elegant wine. Rich, long and complex aftertaste.

Great potential for bottle maturing.

Food pairing
Appetizers: cold meats, noodles with gravy
Red meat: Florentine Steak, Osso Buco with Noodles
Game meat: game in bread dough, roebuck with bilberry
Cheeses: mature cheeses

CABERNET SAUVIGNON Eminent with the maturing capability of 12 years or more, in bottles. Over the years of ageing, the rich structure and harmony of aromas gain in complexity, elegance and bouquet. The wine stays fresh, fullness of taste and vitality thanks to the micro-terroir and the natural production method.

AWARDS

PRESS PRIZE EMOZIONI DAL MONDO ITALY
AWARD GOLD MEDAL GREAT AMERICAN INTERNATIONAL WINE COMPETITION USA

1 bronze 1 bronze

Red wine. Dry wine.
Soil: flysch of Eocene origin (marl and sandstone). Select locations and grapes - micro terroir.
Maceration: 14 days on the skins in stainless steel tanks. Fermentation is completed in stainless steel tanks at a controlled temperature.
Maturation: 2 years in oak barrels.

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