La Dolce Vita
Cabernet Sauvignon

Grapes are picked between 20 and 22 Balling to equate to a potential alcohol of more or less 11%. It is packed on specially made bamboo racks, reminiscent of the first Amarone drying techniques and left for minimum of 2 weeks to dry, shrivel and ripen. After crushing, it is fermented in open top fermenters and malolactic fermentation is also completed on the skins. Gentle basket pressing oozes out the final essence before barrel maturation of 24 months in new French oak barrels followed by bottle ageing of at least 3 years before release.

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The wine shows luscious aromas of cherry liqueur, black fig, carob, cinnamon and plum sauce, with flavours of black cherry, brown sugar, and chocolate on the palate. Soft tannins ensures a smooth touch to a lingering finish capturing the essence of Le Dolce Vita – the good life. Food pairing:  This Cabernet Sauvignon will complement any strong cheeses but will be exceptional with steaks, ribs or poultry. Just about everything like with most other wine tasting notes out there!!! HA HA!!!