Cabernet Familiar

VINIFICATION

Manual harvesting of each variety separately.
Elaboration in 7,000 l truncated-conical shaped concrete tanks. Pre-maceration at 3ºC to 4ºC during 24 hours in cold rooms. The alcoholic fermentation is done in concrete deposits, with maceration time of about 18 days. The pumping over is done with air twice a day until 1020 gr/l of density, when it’s done without air. Three délestage during the maceration with density between 1070 and 1040 gr/l of the alcoholic fermentation.

GRAPES VARIETIES

Cabernet Franc

SENSORY ANALYSIS

Violet-red with a high layer. Clean and shiny.

Pronounced aromas. Berry fruit scents with Blackberry tones and spicy fragrances. Chocolate tones with mineral background.

Very expressive with body and a unique character coming from this special grape variety and terroir. Round, mineral and balsamic. Classic greenish notes and adding a beautiful fruit forward background such as plums and black cherries.

RECOMMENDATIONS

Serving temperature: 14º - 16º.
This monovarietal perfectly accompanies very well structured dishes of flavours, rich in aromas which form the most traditional cuisine. For its powerful tannin, yet simultaneously round and ripe, it harmonises very well with red meats.