Cabernet Sauvignon

Rows that show a consistent history of good quality are identified for the making of this wine. They are then subjected to a strict pruning, suckering, canopy management, green dropping, and water management. The wine is fermented in small batches with a selection of yeast that promotes complex flavours. After fermentation, it undergoes malolactic fermentation in a selection of French oak. Further fermentation takes place in these barrels for a period of 18 to 21 months, followed by an additional bottle maturation period prior to release.

Red Meat dishes and venison