1 x Case (6 bottles) Asara The Red Cab

 

The grapes are harvested in the cool early mornings to preserve flavour. The grapes are whole bunch sorted and destemmed, before cold maceration continued for 3 days.

After inoculation a slow and long fermentation follows. This winemaking process concentrates on the fruit of the Cabernet Sauvignon, and with delicate rack and returns, the délestage process results into varietal fruit with intense colour and spicy cool climate fruitiness.

Malolactic fermentation on French oak, for a period of up to 12 months, ensures nuances of varietal fruit well integrated with the oak, to give a firm lingering aftertaste.

ALC : 14 %

RS : 3.0 g/l

TA : 5.0 g/l

pH : 3.64

Cultivar : Cabernet Sauvignon