Baron Maxime Cabernet Sauvignon · 프랑스

WINEMAKING Cabernet Sauvignon is harvested at the end of the harvest at its optimum maturity. In the cellar, the grapes are immediately crushed and destemmed and then fermented with a long traditional maceration (about 3 to 4 weeks at a controlled temperature between 25 and 28°C), in order to extract color and tannins while favoring the freshness of the aromas and spices. The wines are then aged separately in vats for several months with a final subtle woodage that takes place before bottling. TASTING NOTES This Cabernet-Sauvignon has dark colour with purple tints and aromas of mint, red fruits, ripe pepper, smoky and slightly toasted notes. Fleshy, gourmet, well-structured on the palate with lots of fruit. This wine will be a good pairing with barbecue meat, spaghetti meat balls, pizza.