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The grapes of carbenet sauvignon grapes are cultivated from 40- year old vines
in Melozal in the heart of the Maule Valley. The conduction system
consists in a double-crosspiece and are tied in a knotted cord. A manual harvest produces a 9,000 kg yield per
hectare. The wine is 100% cabernet sauvignon.
WINE MAKING PROCESS /stem removal and gentle crushing of the berries. Cold maceration is conducted over a 24-hour period. The selected yeast is directly sown during the fermentation process taking place at temperatures of 24ºc over
a 12- day-period. Alcoholic post-fermentation maceration takes place
over a period of 10 days. 100%
natural complete malolactic fermentation 4 pumping over per day.
AGEING IN BARREL : Total period of 12 months inin French oak barrels of first, second and third use from the Nevers and Allier forests.
BOTTLING /
Filtration: The wine is unfiltered to maximize flavour. Potential maturation: up to 6 years.
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CHEMICAL ANALYSIS |
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Alcohol Content (20º) |
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14.00 |
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pH |
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3.53 |
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Ackermann dry extract |
g/l: |
33.70 |
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Total acidity |
g/l: |
6.47 |
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Volatile acidity |
g/l: |
0.59 |
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Total Sulphur |
g/l: |
0.144 |
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Free Sulphur |
g/l: |
0.014 |
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Residual Sugars |
g/l: |
2.74 |
TASTING NOTES / intense bright ruby red colour. Aromas: intense and concentrated with soft hints of leather dried plums, cassis, menta, pepper, vanilla toast, cocoa and coffee. In the mouth: intense taste, well-bodied with potent and sweet tanins. Its fruits are very well-mingled with notes of vanilla toast and chocolate. This is a well-balanced wine
with a long and persistant lasting flavor.
FOOD AND DRINK PAIRING / ideal with fowl, hare, rabbit, lamb and seasoned sauces. Serve at room
temperature, ideally 18ºc-20ºc.
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