STERAS CABERNET SAUVIGNON
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He likes beef in various forms, especially roast beef.
100% Cabernet Sauvignon
In the cellar, the grapes are crushed in a tub, where they are macerated for five days. Diving the hat is done by hand every 4 hours. Maceration is followed by pressing into a stainless steel container, where the alcoholic one is completed and malolactic fermentation is performed. The first flow is usually done 40-50 days after harvest. We do not filter wines.
"Alcohol may be hazardous to health if consumed to excess, the operation of machinery or driving after the consumption of alcohol is not advisable."
"Not for sale to persons under the age of 18 years."