Case of Cavalli Malbec

The grapes were fully de-stemmed and fermented in a closed-top fermenter, using a selected yeast strain to maximize fresh berry flavours. Fermentation and skin maceration lasted 12 days before pressing, after which the wine completed malolactic fermentation in barrels. It then matured for 14 months in 225L French oak barrels, with 15% being firstfill. This medium-bodied wine boasts a deep purple hue, bursting with rich flavours of blackberries, plums, and black cherries, accented by subtle hints of herbs. Ready to explore the wine farm? Find out more about Cavalli here.