Grey Label Cabernet Sauvignon
Vinification and maturation
The grapes first underwent a pre-fermentative low-temperature maceration at between 8°C and 10°C for five days to draw out the maximum color and aromas from the skins. Then the must was fermented in stainless steel tanks.
Next came a post-fermentative maceration to increase the concentration and structure of the wine.
100% of this wine was aged for 18 months in ultra-fine grain French oak barrels, 33% of them new. The wine was then bottle-aged for 8 months.
This wine can be stored for up to 10 years.
Elegant with a good volume, this wine boasts round, very well-achieved ripe tannins, giving it an enveloping body with a long, clean finish that lingers in the mouth. This wine harvest was characterised by a good typicity, structure and concentration. Good color and volume in the mouth, with the fruity intensity.
Pairs particularly well with very ripe cheeses such as Emmental or Brie, and grilled meats.