Harvest usually takes place in early April at 23–25° brix with yields of 12 to 15
tons per hectare.
Upon reaching the cellar, the grapes are cold macerated for 24 hours at 10º–
12°C (50ºF–54°F). Fermentation takes place under controlled temperatures
below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh
fruit flavors. The must is racked off its skins part-way through the process and
fermentation continues with clean must. The entire process is aimed at
producing wines with plenty of fruit intensity and a soft mouthfeel.
Dark ruby-red in color, this is a very intense Cabernet full of red fruit aromas,
such as berries, cherries, cassis that meld perfectly with sweet vanilla and
coconut notes. Medium-bodied with a fresh mouthfeel, the wine is slightly rich,
with soft tannins and a long, pleasing finish.
World Food Wine: This is a wine for many occasions, perfect with beef, lamb, pork, duck, game meat,
Alcohol (°GL) : 13%
Total acidity (g/L) : 4.8
pH : 3.6
Residual sugar (g/L) : 4.5
Best served at: 16º–18°C
100% Cabernet Sauvignon
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