The Los Lingues Cabernet Sauvignon was harvested block by block from March 15th to March 28th to achieve opOmal ripeness. AOer a cold soak, the wine was fermented and 80% of the juice was aged in oak barrels for 10 to 12 months. The various blocks were blended, fined, filtered, and bottled.

Intense nose of strawberries, cherries, blackberries and cassis, with spiced black pepper notes on the back. Fresh on the palate, with excellent acidity.