Biologist Cabernet Sauvignon 2019



Dry red wine with a harmonious taste. Aromas of currants, blackberries, prunes and vanilla. Balanced acidity on the palate, long pleasant aftertaste. It goes well with meat dishes and matured cheeses.

Production technology: Cold maceration with stalks for 10 days. Alcoholic fermentation in a stainless container on strain yeast. Malolactic in an oak barrel (225 l). Aged in an oak barrel for 12 months.

Alcohol: 13%.

Harvest year: 2019.

Grape varieties: 100% Cabernet Sauvignon.

The total amount of the harvest in 2019 is 550 bottles of 0.75 liters.