An expressive and intense, full-bodied Cabernet with a beautiful bouquet of red berries, red pepper and olives and a nice touch of roasted oak. This is clearly the result of a careful attempt to reinterpret cabernet sauvignon through the climate and soil of Mallorca.
Winemaking: In temperature-controlled stainless steel tanks (min. 20ºC – max. 30ºC). Maceration: 21 days. Malolactic fermentation in stainless steel tanks. Time aged in barrel: 12 months in 225L oak barrels, 80% French, 10% Hungarian, 10% American. Date bottled: July 2016. Total acidity: 5.3 g/l; pH: 3.85; Residual sugar: <1 g/l
Winery: Son Prim
Warning: Last items in stock!
|Spain geographical indications||V.T. Mallorca|
|Production area||Sencelles, Mallorca|
|Grape varieties||Cab. sauvignon|
|Type of wood||80% French, 10% Hungarian, 10% American|
|Alcohol % by Vol.||15.0 %|
|Wine colour||Ruby red|
|Wine descriptors||Velvety, Supple, Round, Rich|
|Tasting notes||Cedar, Red currant, blackberry, red pepper, Black olive|
|Wine moments||dinner party, tapas, dinner|
|Food & wine pairing||casseroles, beef, chocolate pudding, game, lamb, meat pies, oily fish, pork, Spanish ham|