Eastern and Southern Regions of Mendoza
Selected yeast, max temp. ferm. 26/28°C, 12 days, with a maceration of 21 days
6 to 9 months in French and American oak (12% new)
The 2010 Tilia Cabernet Sauvignon offers aromas of red fruit flavors, sweet spice and a touch of fresh mint. Garnet jewel toned, this Cabernet Sauvignon is full and soft with layers of red currant and cassis, notes of cigar box, leather and ripe black fruits. The wine finishes with finely grained tannins that add structure and length.