VARIETY: Cabernet Sauvignon.
VINEYARDS: South-east slope of the hills in the upper Alpon Valley, at an altitude of 250 metres above sea level with thin and stony soil.
HARVEST: Middle of September.
VINIFICATION: The grapes are stemmed and pressed then fermented for ten – fifteen days.
AGEING : Part of the wine is matured in barrels and part in stainless steel tanks. After six months, the two products are blended.
NOSE: Hints of mixed berries, black pepper and vanilla as spices.
PALATE: A slight hint of tannic opens the palate to lasting, silky and full- bodied flavour.
ALCOHOL CONTENT: 12,5% vol.
FOOD MATCHING: This wine goes well with grilled or roast red meat, all types of game and aged cheeses
SERVE: It is recommend to serve at a temperature of 18-20°C. Uncork the bottle at least some time before hand.