Grapes
Cabernet Sauvignon grapes in various clonal selections.

Production area 
Rangotani plot, located in a hilly area 250 m.a.s.l. near the Agricultural Institute; 25-40% slope, western exposure. Moraine deposit of alluvial terracing, mainly limestone-dolomite mineralogy, discrete active lime content, deep, reddish brown, light loamy texture with a clay content of 15%, medium-low organic matter content.

Vineyard characteristics 
Installation dated 1989, vine density 5.600 plants/hectare, vertical-trellised, cordon trained and spur-pruned.

Harvesting 
Grapes harvested by hand around mid-October, average output of 70-80 quintals/hectare (1,4 kg/vine).

Vinification 
Crushed grapes maceration for 15 days at a temperature of 25°C. After lees are drawn off the wine is racked to small oak barrels, where it matures for 15 months. Further refining in the bottle.

Number of bottles produced 
8.000

Serving temperature and table companions 
We recommend opening the bottle an hour before pouring. Serve at 18°C.  

Tasting notes and food pairings
Deep ruby red colour; perfect harmony betwen fruity varietal characters (currant) and spicies. Rich taste, good balance and lingering nose-palate presence.

An ideal partner for roasts, stews and game.