Cabernet Sauvignon

Excellent served with red meat dishes like beef wellington, braised short ribs or venison served with a red wine jus. A great accompaniment to mature cheeses and dark chocolate desserts.

This wine is produced from grapes grown on North West-facing vines, between 7 and 14 years old, planted in decomposed granite and clay subsoils situated at altitudes of 300m to 500m above sea level. The vines on the higher slopes benefit from the cooling maritime breezes from nearby False Bay. A seven-wire Perold trellising system is used, with an average yield of 7 tonnes per hectare.

After completing malolactic fermentation the wine was racked into a combination of first-, second- and third-fill French oak barrels and matured for 18 months.

The grapes were hand-harvested at the end of March at 24.5 - 25o Balling. Following destalking and crushing, fermentation took place in stainless-steel tanks at 25o to 27oC using selected yeast cultures. The juice was separated from the skins after 12-18 days.

Alto is a historic Stellenbosch wine estate dedicated exclusively to red wine, with vineyards planted on the elevated slopes of the Helderberg since 1919. Best known for Cabernet Sauvignon and its classic red blends, Alto has built a century-long reputation for structured, full-bodied South African reds with impressive ageing potential.