Cabernet Sauvignon

This wine is characterized by a deep ruby-red color and pronounced aromas of black currant, blackberry, cherry, and plum. Thanks to the warm days typical of the Kladovo area, rich notes of ripe fruit have developed, while cooler nights preserve freshness and elegant acidity. Aging in oak barrels develops aromas of vanilla, dark chocolate, tobacco, and cedar. The tannins are mature, full, and velvety, with a long and mineral finish, accompanied by subtle spicy tones shaped by the Danube terroir.

Deep ruby-red in color, with pronounced aromas of black currant, blackberry, cherry, and plum, accompanied by notes of vanilla, dark chocolate, tobacco, and cedar developed through aging in oak barrels. On the palate it is full and elegant, with ripe, velvety tannins and fresh acidity, while the finish is long and mineral, with subtle spicy tones of the Danube terroir.

The grapes are harvested at full phenolic ripeness, made possible by the warm days of the Kladovo area. Fermentation takes place with skin maceration at a controlled temperature, extracting color, ripe tannins, and intense varietal aromas, after which the wine ages in oak barrels until bottling.

For long evenings with a good table and even better company. Serve CABERNET SAUVIGNON at 16 to 18°C, preferably decanted about thirty minutes before serving, in a wide red-wine glass — letting its rich aromas and velvety tannins come to full expression.

Ideally paired with red meats — steak, lamb, game — as well as with grilled dishes and slow-roasted meat. It also goes very well with aged hard cheeses such as cheddar and Parmesan, and with dishes rich in mushrooms and truffles.