Acon Cagua Cabernet Sauvignon, Central Valley, Chile.
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 pump-overs 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.
TASTING NOTES: 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.
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