With the Bordeaux trilogy of Cabernet Sauvignon, Merlot and Cabernet Franc, Gran Caus Tinto Reserva is made. Old vines, manual harvesting and harvesting, malolactic in barrels and a minimum of one year of subsequent aging also in barrels. Said like that, it sounds like a Bordeaux. The difference is that Carlos Esteva refines it in the winery for a minimum of six years so that we can enjoy it at its point.
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