The Kaiken Winery was built in 1920 by Italo Calise. In those early days, the winery also made olive oil, distilled beverages, and tartaric acid. Today, the winery has the capacity to make 7 million liters of wine. Fermentation takes place in 12,000-30,000 liter tanks, which are ideal for small batches of superior quality wine.
90AG. The Kaiken Cabernet Sauvignon has been made for daily consumption. A soft, deep red colored wine of medium to high intensity, with an expressive fruity nose with dominant notes of fresh red fruit intertwined with aromas of tobacco and spices from French oak aging. In the palate, the distinctive flavors of Cabernet Sauvignon are marked by an unusual beautiful softness in the mouth that allows pairing with different dishes and styles of cooking.
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