Our Cabernet Sauvignon comes from 25 year old vines trained to vertical shoot position. We harvested early April at optimal maturity.
50% of the grapes underwent a 3-day pre-fermentation at 8°C, which enhanced the rich fruity aromas. Fermentation took place in stainless steel tanks at 28°C for the following 7 – 8 days. The juice was then left on the skins for further 4 – 5 days. Malolactic fermentation took place naturally in stainless steel tanks at 20 – 22°C. The wine was bottled young in order to preserve its fruitiness.
Delaware, New Jersey, New York, and Pennsylvania
Rayun Cabernet Sauvignon is a ruby red wine with aromas of red fruits such as strawberries and fresh plums. In the mouth, it presents soft and round tannins. It is very easy to drink, and has a long and pleasant aftertaste.