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The merlot grapes are grown on 15 year
old vines in melozal in the heart of the
maule valley. the training system used is
a single trellis and are tied in with a
knotted cord. the grapes are hand picked,
and the harvest produces 9,000 kg per
hectare. the wine’s composition is 100 %
merlot.
WINE MAKING PROCESS gentle desteming and crushing of the berries. Cold maceration for for 24 hours at temperatures of 10ºc. Direct application of selected yeast during the fermentation taking place at temperatures of 24ºc over an 12 day period. Alchoholic post-fermentation macerationover the peroid of ten days. 100% natural malolactic fermentation
OAK CONTACT: Total period of 7 months in
tanks with medium toasted French oak staves from the nevers and alliers.
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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13,50 |
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pH |
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3,70 |
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Ackermann dry extract |
g/l: |
29,70 |
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Total acidity |
g/l: |
5,44 |
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Volatile acidity |
g/l: |
0,37 |
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Total Sulphur |
g/l: |
0,060 |
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Free Sulphur |
g/l: |
0,014 |
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Residual Sugars |
g/l: |
1,78 |
TASTING NOTES / intense bright ruby red colour. The aroma is elegant with hints of berries, plum spices and floral tones combining perfectly with notes of vanilla and truffles. A full fruity, lightly toasted flavour of french oak. A wine of great body with soft tannins and long lasting flavour on the palate.
FOOD AND DRINK PAIRING / ideal with game, stews, pastas, pizzas and chees. Serve at room
temperature, ideally 18ºc-20ºc.
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