Welmoed Cabernet Sauvignon 2009
Food Pairings for Welmoed Cabernet Sauvignon
Notes: Malolactic fermentation and maturation takes place in stainless steel tank with 2g/lt of selected medium toast French oak staves for approximately 10 months The cold soaking period as well as a slower yeast strain used during primary fermentation results in a well balanced wine with beautiful varietal characters and good finish.
|Alcohol: 14.0%||pH: 3.58|
|Sugar: 3.60 grams per liter||Total Acidity: 5.48 grams per liter|