Dry red wine
A Cabernet Sauvignon created on the banks of the Danube, between Aliman and Rasova, following the Bordeaux philosophy that impresses through power and elegance. It is distinguished by the perfect harmony between ripe fruit notes and spices, or even more rustic olfactory sensations of tanned leather. Well-integrated tannins will continue to help it evolve well for years, remaining vigorous.
Black currants, vanilla, coffee, truffles, chocolate, tanned leather, green pepper
The taste opens up with black cherries, dried prunes, chocolate with rum and vanilla, over which come fine touches of paprika, pepper and sage. The acidity is quickly controlled by fine but intense tannins, a sign that wine will have a long life.
Best enjoyed at maximum 18 ° C, it can be stored for up to 10 years, away from the sun, in a horizontal position at 13 ° C.
Pork chops in sauce, tuna steak, ribs in sauce
A safe and delicious association is that between Cabernet Sauvignon and red meat with a higher fat content or pork. The tannins of this variety have the gift of intensifying the sensation of tender meat, potentiating the taste. Black fruit flavors fit perfectly with seasoned sauces, and the light rustic notes complement perfectly simple and savory dishes, such as stews. In order to fully experience the potency of the wine, it can also be associated with sheep pastrami with strong oriental spices.
Wine-making and maturation
Matured in oak barrel for 12 months
The grapes are hand-picked and carefully selected on vibrant tables. We performed a cold pre-maceration of the intact beans at 16 ° C for 5-8 days. The alcoholic fermentation (100% by selected yeast inoculation) controlled at 26-28 ° lasted 8-10 days, then we performed a hot post-maceration for 5-8 days. Maturing was done for 12 months in new French oak barrels.