Cabernet Sauvignon Selection Cigoj

Red wines
Grapes that are optimally ripe are crushed by hand. It is cooled in chambers at 4°C for at least 1 day, then ground into larger containers and macerated for 2-3 weeks using the cold maceration process. After that, the slurry is squeezed and drained in stainless steel containers. At the first flow, it is poured into oak barrels, where the wine is left for at least 2 years. Then we bottle the wine.

Deep ruby ​​color. The flower is expressed, mostly after black currant, almost too much, black and dark red fruits. Ripe. Dry in the mouth, buttery, with ripe tannins and higher acidity, medium body and medium long aftertaste. The aroma of black currant stands out a bit in the mouth. Tannins somewhat drying. Controversial.

After the harvest of well-ripened and healthy grapes from their best locations, a two-week maceration follows and then two years of maturation in 225l barrique barrels.

Pairing with food: It is served at 14 °C, goes well with grill, steak, red meat, mutton, venison, beef steak.