Cabernet Sauvignon is fermented and aged in the traditional red wine method: fermentation in stainless steel cooperage on the skins at temperatures above 75 F (24 C). After fermentation, the wine is separated from the skins and a portion is moved into a combination of French and American oak barrels for extended aging. Just prior to bottling, the alcohol is gently removed by cold filtration.
Cabernet Sauvignon
2003 Cabernet Sauvignon offers all of the benefits of a red wine, with less than half of one - percent alcohol. The grapes are grown in regions of California known for producing high quality fruit: San Luis Obispo and San Joaquin County areas. Our Winemaker searches out Cabernet Sauvignon with a good balance of desirable fruit characteristics and adaquate but not overwhelming tannins.
Technical Data
Ethanol: < 0.5% by volume Varietal Profile: > 75% Cabernet Sauvignon< 15% Pinot Noir < 10% blend Serving Size: 100 ml = 3.38 ounces Calories/Serving: approximately 20 Cases Produced: 20,000
