Cabernet Sauvignon 2017 Grand BERCE

The grapes were picked in October.

Process: The grapes are left in contact with the must for 14 days, followed by biological deacidification, then transfer to a wooden container.
Color: deep ruby ​​color.
Smell and aroma: reminiscent of blackcurrant, prunes. We can also detect the smell of wood and vanilla. The tertiary note of caramel and chocolate is acquired by the wine maturing in wooden barrels.
Taste: With maturation in wooden containers, it developed a long, pleasant taste, the tannins have become soft and pleasantly spicy.

Oenologist's advice:

In good company with:

• beef or venison goulash,
• roast,
• grilled lamb or veal,
• mature cheese.

Serving temperature: 14-16°C.

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