The growing season was characterized by a relatively warm winter and less rain than the annual average. The beginning of the spring was mild, followed by several heat waves, which led to an early awakening in the vineyards and an early harvest with yields lower than the annual average. Physiological and phenolic ripening differed from lot to lot and required very close and detailed monitoring. Most plots were harvested a little earlier compared to previous years to preserve freshness and primary fruit flavors in the wine.

Dry red wine, produced from 100% Cabernet Sauvignon After a short fermentation at a low temperature, the wine aged in stainless steel tanks. It has a deep red hue, characterized by aromas of blackberries and vanilla.

Barbecue, roast beef and cheddar cheese.