Succes Vinicola Feedback 2019

40% Cabernet Sauvignon, 30% Trepat from old vines, 30% Ull de llebre. The Trepat and the Cabernet are cofermented in a stainless steel tank and the Ull de Illebre is fermented in a separate tank. The grapes ferment for approximately 20 days with the indigenous yeast. Low amounts of sulfites added. After 10 days of fermentation, the grapes are pressed and put back in tanks and undergo malolactic fermentation. The wine is then put into oak barrels for approximately four months depending on vintage.

This rare red wine blend is medium bodied with tannins that grip and notes of blueberries, plum, smoke, and oak.