Leasingham SV Cabernet Sauvignon 2016 750ml jordi-miro Fermentation started with pied de

Fermentation started with pied de cuve – a spontaneous fermentation – and was followed by twenty days of skin maceration in small tanks without temperature control

freshness and depth

10 percent new oak

vibrant and refreshing aperitif

black tea and spiced meat notes

Leasingham SV Cabernet Sauvignon 2016 750ml jordi-miro Fermentation started with pied dePurple red with a bright scarlet hue Lifted aromas of red currants, blackberry and cassis combine with dark chocolate and hints of bay leaf and vanillin A powerful palate with layers of intense dark fruit, aniseed, ironstone, dark chocolate and mint combining with more savoury elements of black olive,bay leaf and crushed herbs. A wine of great length and density, finely balanced with ample fine tannins and oak spice that provide structure, complexity