Pedregal Cabernet Sauvignon - Antigua Bodega

Pedregal Cabernet Sauvignon - Antigua BodegaWith the Antigua Bodega Pedregal Cabernet Sauvignon comes a first-class red wine in the glass. In this it offers a wonderfully bright, purple color. At the edge also shows a colored transition to garnet red. In the glass, this red wine from Antigua Bodega presents aromas of blackcurrant, complemented by tobacco, pepper and earthy. On the palate, the Pedregal Cabernet Sauvignon from Antigua Bodega opens wonderfully aromatic, fruit-driven and balanced. On the palate, the texture of this balanced red wine is wonderfully dense. Due to its concise fruit acidity, the Pedregal Cabernet Sauvignon presents itself wonderfully fresh and lively on the palate. In the finish, this mature wine from the wine-growing region of Canelones finally inspires with good length. There are again hints of black currant. In the aftertaste, mineral notes of the granite-dominated soils join in. Vinification of the Antigua Bodega Pedregal Cabernet Sauvignon This wine clearly focuses on one grape variety, Cabernet Sauvignon. Only premium grape material was harvested for this wonderfully balanced single varietal wine from Antigua Bodega. The grapes grow close to the river in Canelones. The vines here dig their roots deep into soils of granite. Due to the mitigating influence of the nearbyriver, the grapes ripen more slowly and develop more aromatic depth. When the perfect physiological ripeness is assured, the grapes for Pedregal Cabernet Sauvignon are harvested exclusively by hand without the use of punishing and hardly selective machines. After the harvest, the grapes reach the winery by the fastest route. Here they are selected and carefully broken up. Fermentation then takes place in small wood at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally drawn into bottles. Food recommendation for the Antigua Bodega Pedregal Cabernet Sauvignon Enjoy this red wine from Uruguay ideally tempered at 15 - 18°C as a companion to leek soup, spaghetti with caper-tomato sauce or vegetable stew with pesto.