Springfield Whole Berry Cabernet Sauvignon


Only 67 left in stock

- +


In order to achieve a luscious, juicy wine, we try to have as little intervention in the cellar as possible. Simply de-stemmed, the whole, uncrushed bunches are transported using only a gravity flow system. Whole berry maceration is followed by fermentation with natural yeasts, racking and one year’s maturation in oak barrels. The result is a velvety wine with softer tannins and classical varietal characteristics. This traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.

Alcohol : 13.5% vol
TA : 6.2 g/l
Sugar : 2.1 g/l
pH : 3.50