Cabernet Sauvignon - Chestnut barrels

On the vine we just leave 6-8 grapes to have a guarantee of good quality. So the vine is able to deliver his whole energy to few grapes. To get a good developed grape we also remove leaves on the grape level, so that the sun can reach the berry. After a ripeness of 21, 5° KMW (215 g/l sugar) we picked the grapes by hand and destemmed it. After 4 days cold maceration we started fermetation with wild yeasts. We leave the juice 12 days by 28 °C on the maishe the get good colour and full bodied tannin structure. After fermentation we pressed the wine and ocullated the malolactic fermentation. After finishing the second fermentation we let the wine age in 3rd used Barriques and old big oak fats for 24 months.

In the nose aromatics of cassis, plums and cherries and a fine mint note.
In the taste it offers notes of cassis and dark cherry, smooth tannins, long finish

• 2015 A la Carte 92 Punkte