Low-intervention red wine on the Cabernet Sauvignon varietal.

The Cabernet Sauvignon comes from two vineyards at 450 meters and 850 meters, with 40 year old vines and receive no fertilizers or irrigation. The grapes are harvested by hand and the most fermented with wild-yeasts. It is then transferred to large oak barrels and matured for 8 months. It is bottled unfiltered and without sulfites.

Purple hues in the glass with aromas of red berries, smoke and leather. Full-bodied and round with well-tempered tannins, Notes of blackberry and mushrooms on the palate with a long lasting aftertaste and good acidity. Serve with heavier meat courses - Lamp, pork and beef,