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Cabernet sauvignon – Visum
d

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

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Cabernet sauvignon

70 lei

A robust, strong and refined wine, with a harmonious taste of well-ripe fruit, moderate and invigorating acidity, with a well-balanced structure and a delicious post of high intensity.

  • Appearance: Dark ruby.
  • Smell: Intense flavors of black chocolate, black cherries, currant jam, spices.
  • Taste: Balanced, pleasant, strong tannins, baked, well integrated in a complex structure.
  • Serving: at 14 -16 C degrees, along with beef or pork preparations, spicy sausages and matured cheeses.
  • Type of grape: Cabernet Sauvignon.
  • Type of wine: Red, dry, DOC – CMD Dealu Mare.
  • Vol. Alc.: 14.9%.
  • Production Area: Dealu Mare – Valea Calugaresca Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Winemaking: Grapes were manually harvested, in small crates, unstemmed and left to soak-ferment for 21 days in stainless steel tanks.
  • After perfecting the malolactic fermentation, the wine was matured in oak barrels for about 18 months and then stabilized, conditioned and bottled.
Category:

Description

A robust, strong and refined wine, with a harmonious taste of well-ripe fruit, moderate and invigorating acidity, with a well-balanced structure and a delicious post of high intensity.

  • Appearance: Dark ruby.
  • Smell: Intense flavors of black chocolate, black cherries, currant jam, spices.
  • Taste: Balanced, pleasant, strong tannins, baked, well integrated in a complex structure.
  • Serving: at 14 -16 C degrees, along with beef or pork preparations, spicy sausages and matured cheeses.
  • Type of grape: Cabernet Sauvignon.
  • Type of wine: Red, dry, DOC – CMD Dealu Mare.
  • Vol. Alc.: 14.9%.
  • Production Area: Dealu Mare – Valea Calugaresca Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Winemaking: Grapes were manually harvested, in small crates, unstemmed and left to soak-ferment for 21 days in stainless steel tanks.
  • After perfecting the malolactic fermentation, the wine was matured in oak barrels for about 18 months and then stabilized, conditioned and bottled.

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