Upon reaching the cellar, the grapes are cold macerated for 24 hours at 10º-12°C (50ºF–54°F). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3–4 daily pump-overs to ensure good color and fresh fruit flavors. The must is racked off its skins part-way through the process and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.

TASTING NOTES: Dark ruby-red in color, this is a very intense Cabernet full of red fruit aromas such as berries, cherries, cassis that meld perfectly with sweet vanilla and coconut notes. Medium-bodied with a fresh mouthfeel, the wine is slightly rich, with soft tannins and a long, pleasing finish.

World Food Wine: This is a wine for many occasions, perfect with beef, lamb, pork, duck, game meat, and cheeses.

Total acidity: 4.8
pH: 3.6
Residual sugar: 4.5

Best served at: 16º–18°C

100% Cabernet Sauvignon