Big Bat Cabernet Sauvignon
Vinification and maturation
Hand harvesting. Fermentation with wild yeasts and maceration in small concrete vats, during a minimum of 25 daysat 25-27°C. Natural malolacticfermentation. Aged for 18 months in new French oak barrels.
Deep violet in color. A wine with aromas evoking dark fruits, like blackcurrant, and black pepper. Full bodied in the palate with a long and elegant lasting finish.
Ideal to combine with red and gamemeats, stewsand hardcheeses.