Al Rodela

"Al Rӧdela" Cabernet Sauvignon

Fermentation with selected yeasts, maceration for at least 30 days on the skins, racking, aged in exhausted regenerated French oak barriques and/or tonneaux for at least 15 months ,aging in steel until bottling. Wine generally ready after 3 years, about 1,000 bottles per year

Pairing: game/red meat/braised meats/spicy sausages

Dense ruby color-purple edge

Macerated herb/rhubarb/horticulture/pepper/spices/coffee note/caramel/red fruit

Good harmony, warm, tannic,quite soft.

Our wines are natural, made from organic grapes, and reflect the mountain territory.

Production area: Sellero on terraced vineyards

Grapes: 100% Cabernet Sauvignon

Exposure: Southeast

Altitude: 490 m.s.l.

Training system: guyot

Planting density: 5,000 plants/ha

Average yield: 1.5-2 kg/plant

Harvest time: first/second decade of October

Fermentation tanks: stainless steel

Duration of maceration: up to 120 days

Maceration technique: pumping over and delestage

Aging: 15-20 months in 5hl French oak tonneaux

Bottle aging: from 6 months

Alcohol content: 13.5%.

Packaging: cardboard box - 3 bottles