Intense ruby red color. Aromas of black fruits, cassis, spices, graphite and red pepper. In the mouth, it is concentr...Read more...
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Food Pairings for Dona Paula Cabernet Sauvignon Estate
Lovely, savory floral aromas of violets, black pepper and cinnamon. Juicy and full bodied on the palate - full of blackberries, black currant, licorice, cinnamon and clove. Warming finish with a bit of dark chocolate.
Manual harvest takes place in the first week of April. After gentle destemming, the must is cold macerated before fermentation in order to preserve primary aromas. Temperature during fermentation ranges between 23 and 25°C (73.4 and 77°F). A post-fermentation maceration is carried out for 10 to 15 days and malolactic fermentation is done in barriques. Ageing takes place in first, second, and third-use French oak barriques during 12 months.
Intense ruby red color. Aromas of black fruits, cassis, spices, graphite and red pepper. In the mouth, it is concentrated, with ample and ripe tannins. Long and persistent finish.
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