||Cabernet Sauvignon natural 24
||Ronald Linder and Maik Merbitz
||Germany - Baden -Württemberg - Endingen am Kaiserstuhl
|Wine production and tires
||The Cabernet Sauvignon needs two years of wooden warehouse to appease its otherwise hard green tanine. 1.7g residual sugar, 6.4g acid, 10mg of total own unused sulfur, unfiltered, 100% grape, nothing else, natural wine (contains sulfite)
||In the nose the full load of casis paired with a beautiful red sweet pepper
||Very dense, multi -layered bouquet, lots of ripe, red peppers, dark chocolate with fructure, lots of spice. Enormous concentration also in the mouth. This is a very clear, stable affair, powerful and tight, but very focused. Very harmonious coexistence of fruit, acidity and tannins. A very typical Cabernet Sauvignon with some aging potential.