Description
Vinification process
This wine comes from a blend of Cabernet Sauvignon (50%) and Sangiovese (50%) from vineyards over twenty years old. The grapes are fermented separately, in steel tanks at a controlled temperature of 28°. The maceration period on the skins is about 18 days, during which pumping over and délestages alternate. Ageing in wood lasts for about 16 months and takes place separately: Sangiovese in 20- hectolitre oak barrels and Cabernet Sauvignon in first and second passage barriques with medium toasting. After bottling, the wine ages in the bottle for about 12 months.
Tasting notes
Colour: Very intense ruby red.
Nose: Aromas of great intensity and persistence. Fruity notes of plum and cherry predominate, accompanied by surprising hints of coffee, hazelnut, licorice and leather.
Taste: Wine of great structural complexity, which combines power and elegance in perfect balance between acidity and tannins. The excellent structure, the accentuated persistence and the elegant tannic texture promise long-lasting ageing.
Pairings: Florentine steak, game, truffle.
Vintage Disclaimer
Due to the nature of the Alberta Government distribution system, Highlander is unable to guarantee vintages. We will do our best to ensure that the vintages on our online offers are updated and accurate. However, if we cannot fulfill your order with the requested vintage, you will be notified accordingly and you may choose to either accept the available vintage or cancel your order.
