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120 Cabernet Sauvignon is a deep and intense violet-red in color. Notes of red and black fruits predominate on the nose with the touch of spice that is typical in Cabernet, plus the aromas of vanilla, cloves, and tobacco that come from the oak. Sweet, elegant, and smooth tannins lend depth to the well-rounded palate and lead to a fresh, fruity, and juicy finish.

The grapes were handpicked during the month of April. They were destemmed, crushed and cold macerated during 5 days for color extaction and fermented at 24°-28 °C (75°-82°F), depending on the lot and zone of origin. 10% oak was used during fermentation to help set the color and stabilize the wines. Once the alcoholic fermentation was completed, 20% of the wine was aged in French oak for 8 months to lend sweetness and increase complexity.

  • pH: 3.58
  • Total Acidity: 4.8 g/l (exp. Tartaric Acid)
  • Alcohol: 13.0 % vol.
  • Residual Sugar: 2.54 g/l