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Variety: Cabernet Sauvignon
Origin of the Variety: Bordeaux, France
Pairing: Steaks with Fat and bone, with elaborated dressings and mature cheeses (roquefort, cabrales, parmigiano)
Consumption temperature: 16º C
Fermentation: At a controlled temperature from 28º C to 30º C
during 15 days.
Aging: 12 to 16 months in French oak barrels and 18 months bottled, in cellars.
Harvest period: Last week of September
Storage temperature: 15º C
Alcohol Content: 14%
Service temperature: 16 °C
Cabernet Sauvignon
VALLE DE GUADALUPE Y TECATE, BAJA CALIFORNIA, MÉXICO
Tasting note: Deep garnet red with brick reflections, elegant and complex aromas of black ripe fruits with spicy notes of tobacco, vanilla and anise; on the palate confirms its spicy character with notes of leather, cocoa, tobacco and a toasty finish; velvety, with good tannin structure that provides the wine with opulence and complexity.
Variety: Cabernet Sauvignon
Origin of the Variety: Bordeaux, France
Pairing: Steaks with Fat and bone, with elaborated dressings and mature cheeses (roquefort, cabrales, parmigiano)
Consumption temperature: 16º C
Fermentation: At a controlled temperature from 28º C to 30º C
during 15 days.
Aging: 12 to 16 months in French oak barrels and 18 months bottled, in cellars.
Harvest period: Last week of September
Storage temperature: 15º C
Alcohol Content: 14%
Service temperature: 16 °C
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