cabernet-sauvignon

Cabernet sauvignon

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: S
Altitude: 98 m
Vine training: single Guyot
Grape harvest: October. Hand harvesting at full ripeness. Gentle handling of grapes and must.
Maceration: 9 days on the skins in stainless steel tanks. Fermentation in stainless steel tanks.
Maturation: natural maturing in oak barrels for one year.
Sugar level: dry
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
Description: Ruby red colour with garnet reflections. The aromas of dark cherries, raspberries and fine spices. Harmonious and fresh wine with fruity aftertaste.

Food pairing
Appetizers: cold meats, game terine
Appetizers: pasta with ragout, lasagna
Grilled fish
Meat: grilled pork, veal roast
Game meat: wild duck , pheasant
Cheeses: semi-mature cheeses

CABERNET SAUVIGNON with the maturing capability of 5 years in bottles. Over the years of ageing, the 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.

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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