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The carbenet sauvignon grapes are grown on 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 with a knotted cord. A manual harvest provides a 10,000 kg yield per hectare. The wine's composition is 100% cabernet sauvignon.
WINE MAKING PROCESS / stem removal and
gentle crushing of the berries. Cold maceration is conducted over 48-hour period. The selected yeast is direstly sown during the fermentation process taking place at temperatures of 24ºc over
a 12- day period. Maceration takes place
after the alcoholic fermentation during a period of 6 days. 100%
natural malolactic fermentation 4 pumping over per day.
AGING IN A BARREL : The wine is unoaked .
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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3,67 |
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Ackermann dry extract |
g/l: |
30,60 |
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Total acidity exp C4H6O6 |
g/l: |
4,94 |
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Volatile acidity exp in C2H4O2 |
g/l: |
0,43 |
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Total Sulphur |
g/l: |
0,083 |
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Free Sulphur |
g/l: |
0,028 |
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Residual Sugars |
g/l: |
1,79 |
TASTING NOTES / intense ruby red deep and very young colour. To the nose highlights red fruits, plum, cherry and cassis mingled with a hint of leather, eucalyptus, pepper, mint an tobacco. Good flavor in the mouth, concentrated and complex. There are notes of plums with strong and sweet tannins persistant, well-bodied and high potential maturation
FOOD AND DRINK PAIRING / ideal with barbecued
meats,well seasoned red meat, fondue meat, kidneys and cheese souffles. Serving temperature, ideally 18ºc.
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