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Varietal Composition : 100% Cabernet Sauvignon
Geographic Area: Colchagua Valley
Winemaking: The grape reception through a selection process which removes any cluster that does not meet the standard set for this wine. Subsequently the bunches are removed and subjected to a soft grinding, to then be sent to his tank of fermentation in stainless steel with jackets for temperature (hot and cold) control, each one of the tanks is equipped with an exclusive bomb to make the reassembly. The fermentation was conducted at temperatures between 23 and 28 ° C. Fermentation alcoholic wine was is and remained 24 hours in a VAT of stainless steel where reverted Lees coarse, for then transferring the wine with its fine Lees in French oak barrels where he spontaneously its malolactic fermentation for 12 months.
Winemaker’s comments: Dry cherry color, with complex red berries and wood bouquet. Elegant in the mouth. It has good body and structure, with a long and persistent end.
Food pairings: It is ideal with red meat, grilled or with sauces of wine, mature cheeses and intense dishes. Best served at between 62°F and 64°F.
Cellaring Recommendations: Four to seven years.
Alcohol Content: 14.0 % Vol.
Total Acidity : 5.30 g/L (expressed in Sulphuric Acid)
Residual Sugar: 3.46 g/L
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