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Produzent Saxenburg
Geschacksnoten Full-bodied & powerful, Strong, Mature & complex, Barrel-aged, Strong tannins
Vinifikation The grapes are hand-picked and destemmed without crushing, then fermented in open-top fermenters. At the beginning of fermentation, pump-overs are performed three times a day, gradually reducing to one pump-over per day towards the end of fermentation. Before pressing, the wine remains on the skins for another 2-3 weeks. After malolactic fermentation, the wine was transferred to French oak barrels (20% new) where it matured for 12 months before being blended. After blending, the Cabernet Sauvignon spent another 6 months in older oak barrels before being bottled.
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