Cabernet Sauvignon BIO

Deep deep red color, and aromas of small red fruits, pepper, tobacco, and vanilla that confirm the palate.

Color extraction for 4 weeks in an oak tank. Fermented with wild yeasts at 28°C. Maturation in barrels of 225 liters for 18 months. Bottling without filtration and stabilization of the tartaric acid.

 

Characteristics

  • 100% Cabernet Sauvignon
  • Red Dry
  • 13.00%
  • 750ml, 1500ml
  • 2019, 2005, 2008, 2009, 2010, 2011, 2013,

Geographic area

REGION

P.G.I. Aegialia Slopes

CULTIVATION

Biological

ADDITIVES

Yes

Ageing

MATURING IN BARREL

Maturation in barrels of 225 liters for 18 months.

Combines with

SERVING TEMPERATURE

17 - 19ºC

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