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The carménère grapes are grown on 10 year old vines
in melozal in 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 wines composition is 90%, carménère and 10% cabernet
sauvignon.
WINE MAKING PROCESS / gentle desteming and
crushing of the berries. Cold maceration for 24 hours. Direct
application of selected yeast during the fermentation taking place at temperatures of 24ºc over
a 12 day period. Maceration takes place
after the alcoholic fermentation during a period of 10 days. 100%
natural malolactic fermentation.
OAK CONTACT: total period of 8 months in
tanks with medium toasted American oak staves.
BOTTLING / Filtration: Diatomatious earth. Potential maturation: up to 6 years
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CHEMICAL ANALYSIS |
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Alcohol content (20º) |
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13,50 |
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pH |
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3,72 |
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Ackermann dry extract |
g/l: |
28,70 |
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Total acidity |
g/l: |
5,00 |
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Volatile acidity |
g/l: |
0,52 |
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Total Sulphur |
g/l: |
0,092 |
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Free Sulphur |
g/l: |
0,026 |
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Residual Sugars |
g/l: |
1,8 |
TASTING NOTES / intense dark red colour with
violet hues. a slightly toasted aroma with an earthy hint of
chocolate and subtle vanilla. Tones of coconut mix wonderfully with
delicious ripe berry fruit and herbs. Full-bodied, well-balanced and
concentrated with a superb silky finish of chocolate and red fruits.
FOOD AND DRINK PAIRING / ideal with lamb, white meats, fish,
oriental foods, gruyere and parmesan cheeses. Serve at room
temperature, ideally 18ºc-20ºc.
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