Clay Soil
Celler Pascona
Clay Soil
Wild fermentation and maceration for 20-25 days in stainless steel vats under controlled temperature between 20-22°C, spontaneous malolactic fermentation, cold stabilization with minimum filtering
Cabernet Sauvignon Hand picked in cases of 15 kg
20% of the grapes: 4 months on French oak, the rest on fine lees in stainless steel
45-year-old vines
Fruity bouquet, an abundance of ripe fruit such as prunes and forest fruit
Round and rich wine, fresh at the beginning with an intense and persistent finish, fruity aromas with hints of red fruit, a touch of sweetness and a great tannic balance
1300 boxes
