The winery Casa de Cadaval elaborates this Casa de Cadaval Cabernet Sauvignon , a red wine from Tejo made of cabernet sauvignon grapes. The Casa de Cadaval Cabernet Sauvignon is the ideal red to combine with hard cheese and game. 4 of 5 points is the average score of this red according to Drinks&Co users.
Technical sheet · Casa de Cadaval Cabernet Sauvignon
Colour deep garnet red. Intense ripe black fruit aromaswith blackcurrant and spicy notes. Full bodied wine, with structure and smoothtannins, revealing along andpersistent finish.
- Winemaker: Rui Reguinga
- Winemaking: Total de-stemming. Fermentation in stainless-steelvats at controlled temperature of 26/27ºC, followed by a macerationperiod of 2 to 3 weeks This wine was aged for 18 months inFrench 225 litre oak barrels, followed by 6 months in bottle.
- Grape Varieties: Cabernet Sauvignon.
- Food Pairing: Excellent served with redmeat dishes and strong cheeses.
- Store and Serve Advices: Serving Temperature: 18ºC.”