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the cabernet sauvignon grapes are grown
on 20 year old vines in melozal - the heart
of the maule valley. the training system
used is a double crosspiece and are tied
in with a knotted cord. the grapes are
hand-picked, and the harvest produces
9,000 kg per hectare. the wine is 100%
single variety cabernet sauvignon.
WINE MAKING PROCESS / gentle desteming
and crushing of the berries. direct
application of selected yeast during the
fermentation taking place at temperatures
of 24ºc over an 9 day period. maceration
takes place after the alcoholic
fermentation during a period of 5 days.
100% natural malolactic fermentation.
OAK CONTACT: Total period of 7 months in
tanks with medium toasted French oak staves from the nevers forest.
BOTTLING /
Filtration: Diatomatious earth. Potential maturation: up to 5 years
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CHEMICAL ANALYSIS |
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Alcohol Content (20º) |
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13,00 |
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pH |
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3,62 |
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Ackermann dry extract |
g/l: |
27,50 |
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Total acidity |
g/l: |
4,88 |
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Volatile acidity |
g/l: |
0,39 |
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Total Sulphur |
g/l: |
0,038 |
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Free Sulphur |
g/l: |
0,016 |
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Residual Sugars |
g/l: |
1,38 |
TASTING NOTES / intense dark red colour with
violet hue. The aroma is bursting with ripe red berry with sublte
mint and oak hints. A concentrated palate of intense fruit, subtle
oak and notes of chocolate and toffee. This is a well-balanced wine
with a pleasant long-lasting flavor.
FOOD AND DRINK PAIRING / ideal with barbecued
meats, game, lamb, poultry. Serve at room
temperature, ideally 18ºc-20ºc.
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