|Type of Wine:||Red|
|Bottles Produced:||36000 Per Year|
|Composition:||100% CABERNET SUAVIGNON Per Year|
|ExWorks (at Bodega):||N/A|
|Searcher ID/Link:||Open (in New Window)|
Good balance between alcohol content and acidity. Fruit flavors of blueberries and blackberries with a minerality that expresses the red clay soils. There is great importance not only of cold maceration (about 5 days) but also the maceration during and after fermentation (about 20 days). Fermentation temperature around 86°F.
Malolactic fermentation in French oak barrels of medium toast. This wine is aged in barrels of fine-grained French oak barrels for 10 to 15 months with frequent racking.
Expressive, deep ruby colour and sweet perfume of white chocolate with a special mineral nuance.
Medium bodied with supple tannin as well as abundant fruit.
|Soil Composition:||Red and gray clay soils.|
|Training Method:||Spalier system|
|Fermentation:||Cold maceration for 5 to 7 days before alcoholic fermertation|
|Maceration Technique::||Cold Maceration|
|Length of Maceration:||5 to 7 days|
|Malolactic Fermentation:||Malolactic fermertation in French Oak Barrels|
|Ageing (sur Lie):||13 months|
|Ageing in Months:||N/A|
|Residual Sugar:||2.4 g/l|
|Acidity :||5.7 g/l|
|Dry Extract:||29.7 g/l|