During the 2021 grape monitoring, we assessed that the Cabernet Sauvignon crop in our vineyards would turn out to be excellent. We began tracking the ripening process by branches and decided that despite the small quantities, we would vinify them separately. The grapes were harvested from September 23rd to October 7th. Fermentation occurred in four small vessels of 500 and 750 liters, with manual punching down of the cap and pouring over. The jewel in our final blend is the Cabernet Sauvignon from the so-called “bio” vineyard, which comprises 3 acres at one end of the vineyard left untreated against diseases and pests, serving as an indicator of any potential threat. The healthy and well-ripened grapes from this vineyard were carefully handpicked and crushed together by foot, agronomist, and oenologist. After draining the wine following the completion of alcoholic fermentation and pressing the solid parts in a basket press, only the free-run juice is included in the final wine blend. Malolactic fermentation took place in barrels, where it aged for 10 months. After being removed from the barrels, the wine remained in a stainless steel vessel for several weeks for natural clarification. Bottled with slight filtration on August 25th, 2022.