Method

Geology Soil:

Vine varieties: Cabernet Sauvignon 100%

Pruning system:

Average Age of Vines: 10 years

Media Production: 10 hl/ha

Vinification Process: Fermentation in stainless still vats at an average temperature of 25ºC. Long maceration in order to extract maximum color pigments and tannins.

Analytical Control

Alcohol: 14.5 %

Total Acidity: 4.5 g/lt gr/l

Residual sugar: <2

Dry Extract: gr/l

pH:

Organoleptic Characterization

Visual Appearance: intense dark ruby colors

Appearance olfactory: aromas of green peppers and some mineral

Appearance taste: soft, round and balanced wine

Recommended temperature for tasting: 16 ºC

Other Information

Bar Code:

Quantity:

Price: €

Enologist recommendations: Ideal as accompaniment of red meat, of seasoned meat, of dishes of game, of cheese

Prizes

• Commended
  IWC London, 2014
• Medalha de Prata - Palmela
  Concurso de Vinhos Engarrafados da CVRPS, 2010
• Medalha de Prata - Paris
  Vinalies Internationales, 2010
• Medalha Excellence - Hong Kong
  Citadelles du Vin, 2010