Sauvignon Kabaj

Boris’s tip: Rich sauvignon. Great with veal and pork in all kind of sauces.

The wine is medium deep golden yellow in color. The bouquet is lively, youthful, varietal, surprisingly aromatic in terms of age and year. It smells of gunpowder, cream, lemons. Dry wine with high acids, a little runny in the mouth, but not yet possible. Quite rich, a little rough, but a characteristic sauvignon.

MACERATION

Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.