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The carbenet sauvignon grapes are grown on 20 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 wine is 60% cabernet sauvignon and 40% shiraz.
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
a 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 6 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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13,40 |
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pH |
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3,59 |
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Ackermann dry extract |
g/l: |
28,00 |
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Total acidity |
g/l: |
5,49 |
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Volatile acidity |
g/l: |
0,57 |
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Total Sulphur |
g/l: |
0,083 |
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Free Sulphur |
g/l: |
0,018 |
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Residual Sugars |
g/l: |
2,02 |
TASTING NOTES / intense dark red colour. This wine has an intense mature red berry aroma of cherries and plums with smooth underlying hints of coconut, chocolate and vanilla that give for a pleasureably long-lasting nose. A well-bodied wine with strong tannins and subtle toasted notes that create a perfect finish on the palate.
FOOD AND DRINK PAIRING / ideal with red meats, pork, game or roast turkey, mature cheeses and pates. Serve at room
temperature, ideally 18ºc-20ºc.
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