Produced by Domaines Paul Mas, from 100% CABERNET SAUVIGNON
Cold pre-fermentation and maceration for 4 days at 10°C followed by fermentation for 5 days at 26°C and 8 days skin contact maceration at 20°C. Following malolactic fermentation in October, a blend of the different vats of Cabernet Sauvignon is made and the best lot is put into barrel for ageing and the second one into stainless steel vats.
13.5%vol

Less appealing on the nose than his Merlot. Stalky, dry and typical. Not particularly beautiful.
08/10/2008

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