Classico Cabernet Sauvignon

This wine pairs exceptionally well with red meats, particularly game and lamb, and can also complement hearty dishes like beef stew or venison​.

Dalla Cia is a unique combination of age-old Italian tradition and passion for innovation. It all began in Friuli northern Italy in the 1920s where a wine merchant by the name of Vittorio Dalla Cia acquired a small pot still and started the first Dalla Cia Distillery which grew into one of the biggest producers of Grappa in Italy thanks to product innovation and foresight. Vittorio’s son Giorgio moved to South Africa with his family in 1974. He devoted his experience as a distiller and knowledge as a qualified oenologist to the Meerlust Estate for 25 years pioneering the creation of Bordeaux style blends in South Africa and starting up the first Grappa Distillery on a South African Wine Estate. 90 years since the opening of their first Distillery the legend lives on. The Dalla Cias opened their third generation Distillery and have become well known not only for authentic Italian style Grappas but also for exceptional quality wines both in South Africa and internationally marketed under the Dalla Cia brand. In 2004 Giorgio’s son George convinced his father into retiring from the Estate and joining him in a new chapter of the Dalla Cia family business. Their distillery found a new home in a small industrial area of Stellenbosch Bosman’s Crossing. In addition to producing six different wines and six varieties of Grappa the Dalla Cia’s also run an Italian food and wine bar – Pane E Vino – next door to the distillery which gives patrons the opportunity to experience the true meaning of Italian hospitality.

The grapes are sourced from the Stellenbosch region, known for its ideal conditions for producing bold red wines. The vineyards benefit from the region’s diverse soils and cooler coastal breezes, which contribute to the complexity and structure of the wine​.

This Cabernet Sauvignon is aged in 70% new and 30% second-fill French oak barrels for 18 months, providing the wine with a balanced structure of fruit and oak.

After fermentation, the wine undergoes malolactic fermentation and is aged for 18 months in French oak barrels, 70% of which are new and 30% second-fill, adding complexity and oak influence to the wine.