Cabernet Sauvignon fermented on the skins for two weeks, before three years of élevage. The complex aromas of black fruits, leather and spice really jump out of the glass here, while firm tannins and cleansing acidity suggest a long life ahead.
Cabernet Sauvignon fermented on the skins for two weeks, before three years of élevage. The complex aromas of black fruits, leather and spice really jump out of the glass here, while firm tannins and cleansing acidity suggest a long life ahead.