Clos Vidal, Cabernet Sauvignon, 2014. Red Wine

With the grape variety Cabernet Sauvignon and small percentage of Syrah we made the blend of this wine.

Elaboration

The elaboration process consists of a pre-maceration of the grapes with low temperature to acquire more body and enhance flavor. Then the alcoholic fermentation of the must takes place in stainless steel tanks, the must is in contact with the grape skins to obtain the desired color. Malolactic fermentation is made in stainless steel tanks and in barrels. The ageing process begins in French and American oak and ends then in the bottle where the wine is refined and equilibrated gaining complexity and elegance.

Food pairing

Ideal to accompany stews, game dishes, red meats and cured cheeses.

Maridaje

Ideal para acompañar guisos, carnes rojas y quesos.

D.O. Penedés.

Harvest: 2014.

Coupage: 85% Cabernet Sauvignon, 15% Syrah.

Ageing: 6 months in oak barrels and then to the bottle.

Fermentation: 18 days of average controlling the temperature at 24 ºC.

Alcohol content: 13.5 % Vol.

Serving temperature: 16-18 °C.

Presentation: High Bordeaux bottle, 75cl.

In cartons of 6 and 12 bottles or wood 3 and 6 bottles.

Conservation: Maximum isotherm and humidity of 80%. Horizontal bottle.

Awards

Peñin 2017: 87 points