The Winery


Enate is one of the leading and driving wineries in the Somontano area of Aragon. A historic winery with decades of experience working the vineyards in the Barbastro area and managing to perfect the identity of its reds with Bordeaux varieties and probably some of the best whites in Aragon.

Nota de CataTasting notes



Very expressive and intense nose where black fruits are wrapped in an atmosphere of fresh licorosidad. Joining them balmy, spicy phenolics and of the cabernet with the toasted, creamy and cocoa provided by the new oak nuances notes intertwine.


Palate dense, meaty, with ripe tannins and unctuous augur an excellent capacity for aging in bottle. Long, enveloping and very prolonged

Información TécnicaInformation

  • Ageing
  • Appellation
  • Grape
    Cabernet Sauvignon
  • Making
  • Country
  • Recommended Pairing
    Poultry, Stews, Meats
  • Zones
  • Alcohol
  • VIVINO Points
  • Tipo de Vino

Enate Cabernet - Cabernet

1 review
  • 2017
  • Bottle 75cl.
Last items in stock 6 Items
Te sale a €31.93/l

Descripción de Enate Cabernet - CabernetDescription of Enate Cabernet - Cabernet

  Enate Cabernet-Cabernet is a red wine made by the Enate winery in Salas Altas (Huesca) D. O. Somontano . This wine is the result of the fusion of the best Cabernets from the Enate vineyards . Its serious and Atlantic touch is combined with its more Mediterranean, sweet and flattering character to confirm that Somontano is home to large and elegant wines. In her 2010 vintage she was awarded with Gold medals at the Concours Mondial Bruxelles and at the Mundus Vini in Germany.

Recomendamos maridarlo conIdeal pairing

  • Meats
  • Stews
  • Poultry

Elaboración Enate Cabernet - CabernetMaking notes Enate Cabernet - Cabernet

Notas del Viñedo

The winery vineyard, some 500 hectares own, is divided by the municipalities of High Salas, Low Salas, Creenzán and Barbastro. Located about 600 meters of altitude on little fertile limestone floors.

Making notes

The vintage ripped on August 13 after a wave of heat that invaded the Somontan with very high temperatures, both diurnal and nightly. Fermentation was developed in stainless steel tanks at 24 ° C and maceration with skins lasted for three weeks. The wine was discovered to new French oak barrel to perform malolactic fermentation. Aging 18 months in new French oak barrels.


After an extremely dry winter, the spring rains (April in particular) were a balm so that the plant could properly carry out flowering and sprouting. The most remarkable aspect of the 2012 vintage was low yield per hectare obtained in white varieties, consequence of the early morning frost on April 17.

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