Peculiarities of vinification. This wine is crafted from the classical grape variety, Cabernet Sauvignon, harvested from the specially selected best vineyard block with the yield restricted to 6 tons per hectare. The grapes were picked by hand when their ‘technological ripeness’ coincided with the ‘polyphenolic maturity.’ Fermentation in pigeage tanks. Malolactic fermentation on skins. Maturation in French oak barriques for 1 year, with subsequent bottle maturation for at least 6 months.
Unlike A Hundred Shades of Red, this wine was not exposed to certain technological processes and filtration, but bottled immediately from the barrique.
Sensory characteristics. Colour: dark-ruby. Notes of red berries and dark fruits are intertwined in the sophisticated bouquet with noble oaky tones. Taste: juicy, spatial and composite, with variegated nuances of ripe berries and dried fruit, and a pleasant fruity finish.
Food pairing: game, soft cheeses and baked lamb in Provencal herbs.
To be served at 16 – 18° C.