“El Cabe” Cabernet Sauvignon D.O.C. Venezia – Terra Musa

Micro-oxygenation represents a cutting-edge technique in winemaking, especially for varieties like Cabernet Sauvignon. This technique allows for the development of more balanced and complex wines.

Vinification: The grapes are carefully selected and destemmed. Maceration lasts 25-30 days at a controlled temperature of 24°/28° Celsius. Pumpovers are carried out with the addition of oxygen and gentle pressing. Because these wines are tannic and full-bodied, ageing is carried out with a micro-oxygenator to make the wine softer and more elegant.

Tasting Notes: Full-bodied wine of intense ruby red colour with violet reflections when young, tending to garnet with ageing. Obtained in purity after a long fermentation, it offers enveloping raspberry and sour cherry aromas. On the nose, it is enticing, vinous, and slightly herbaceous. With ageing, it acquires finesse, delicacy, and harmony, developing subtle notes of violet.