Cabernet aromas of blackcurrant, blackberry, graphite, and mocha are joined on the palate by compelling notes of earth, fresh herbs, and bell pepper. Great with beef, lamb, spicy food, or poultry.
While its reputation has been established by its widely acclaimed Valpolicella and Amarone, in 1990, Le Ragose began producing small quantities of estate-grown Cabernet Sauvignon. Unlike many wines today, which tend to be quite dense, this Cabernet is naturally light on its feet. Old-world elegance and refinement, coupled with ripe, well-balanced fruit is what Le Ragose is all about.