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Rose Cabernet Saugvinon – Visum
d

Ctra. de Sant Sadurni a Ordal, Km.4
Els Casots – 08739 Subirats – Barcelona
Tel. +45 145 66 37

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Rose Cabernet Saugvinon

39 lei

An invigorating and fresh wine, obtained by wine-making ” in white ” of grapes of the Cabernet
Sauvignon variety with citrus and berry aromas, with a light taste post.

  • Appearance: pale pink.
  • Smell: Raspberry flavors, strawberries, currants, strawberries and shades of fresh spices.
  • Taste: Invigorating wine due to pleasant acidity, delicate structure.
  • Serving: at 8 -10 ° C, along with salads, appetizers, fish dishes.
  • Type of grape: Cabernet Sauvignon.
  • Type of wine: Rose, dry DOC – CMD, DEALU MARE.
  • Vol. Alc.: 13.4%.
  • Production Area: Dealu Mare – VALEA CALUGAREASCA Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Winemaking: Only the ravac must (It can be obtained without pressing the grapes produced by gravitational free flow of juice from grain, or wine press) was used, leaked from the press. The musts cleared gravitationally, in cold places.
  • The controlled fermentation took place at a temperature of 12-14 ̊C. After the alcoholic fermentation was completed, the wine was stabilized, conditioned and bottled.
Category:

Description

An invigorating and fresh wine, obtained by wine-making ” in white ” of grapes of the Cabernet
Sauvignon variety with citrus and berry aromas, with a light taste post.

  • Appearance: pale pink.
  • Smell: Raspberry flavors, strawberries, currants, strawberries and shades of fresh spices.
  • Taste: Invigorating wine due to pleasant acidity, delicate structure.
  • Serving: at 8 -10 ° C, along with salads, appetizers, fish dishes.
  • Type of grape: Cabernet Sauvignon.
  • Type of wine: Rose, dry DOC – CMD, DEALU MARE.
  • Vol. Alc.: 13.4%.
  • Production Area: Dealu Mare – VALEA CALUGAREASCA Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Winemaking: Only the ravac must (It can be obtained without pressing the grapes produced by gravitational free flow of juice from grain, or wine press) was used, leaked from the press. The musts cleared gravitationally, in cold places.
  • The controlled fermentation took place at a temperature of 12-14 ̊C. After the alcoholic fermentation was completed, the wine was stabilized, conditioned and bottled.

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