Cabernet Sauvignon

Beef fillet steak with hearty peppercorn or dark mushroom sauce.

Only grapes of exceptional quality are selected and sorted in the vineyard leaving sun-burnt berries on the vines.

The wine is lightly pressed and then matured in new French oak barrels for 18 months.

In the cellar, the grapes go through another selection process before de-stemming. No crushing of the berries takes place and fermentation starts naturally after 3-4 days of cold-soaking at 15°C. The grapes are left on the skins for 25-35 days to create velvety smooth tannins.

Our approach is classic, with a modern touch, We hand-select our grapes in the vineyards and once in the cellar we release their true inner character in a traditional way, combined with modern techniques, triggering all five senses: The Element, The Emotion, The Land, The Light and The People.