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CATA's notes:
Elaboration:
The grapes, 100% Cabernet Sauvignon, harvested in perfect sanitary condition and optimum maturity, are kept in maceration with the skins until the pink must bleeds. Once the solid waste has been eliminated, by static racking at 8 ° C, the clean must is fermented, under the action of selected yeasts from the Saccharomyces cerevisiae genus, to stainless steel tanks at a controlled temperature (16 ° C). After fermentation, the wine is clarified with bentonite and stabilized at -5 ° C to remove excess potassium bitartrate.
Curiosities:
The label is an original ENATE painting by Victor Mira.