Cabernet Sauvignon

The fruit combines well with the aroma and tannins promoted by the oak barrels, to produce a full-bodied wine that will mature well.

Thanks to its prominent minerality, firm tannins and flavourful intensity, this wine is a natural partner to lamb and beef, while it goes well with almost any other meat. Try it with your pick of pork, venison, marinated steak, rare beef or a wintery mushroom stroganoff. It also works well with root vegetables such as beetroot, charred onions as well as hard herbs such as rosemary and thyme.