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Cabernet Sauvignon

  • Warehouse and Wines 032


Climate: A spring with abundant rainfall allowed substantially reduce summer irrigation. Sometime excessive heat were concerns about the integrity of the harvest, temporarily preventing the normal development of the grapes and producing isolated pockets of dehydration in some clusters. Fortunately, a cool, cloudy weather prevailed during the harvest.

Harvest: The berry development followed a very slow course. The harvest lasted from March 14 to April 20, and was carried out in a very methodical way, with a mighty harvest to ensure that each block can be harvested by hand at the time optimum maturity.
Vinification and aging


Yield: 10.5 ton / ha, or about 75 hl / ha
Vinification: Upon arrival, the grapes were de-stemmed and crushed. Fermentation took place in stainless steel tanks with controlled temperature between 25 and 27 ° C, followed by a maceration period of about 15 days. The wine was aged for 14 to 16 months in stainless steel tanks before final assembly, enabling a homogeneous quality for bottling.

Yield: 10.5 ton / ha, or about 75 hl / ha
Alcoholic fermentation: In stainless steel tanks with controlled temperature (25-27 ° C), with selected yeasts and traditional reassembly.
Soaking time: 12 to 18 days after fermentation.
Malolactic fermentation in stainless steel tanks.
Ageing: In stainless steel tanks for 14 to 16 months.
Bottling Date: July 2006
Alcohol: 13.8%.
Total acidity: 3.4 g / l sulfuric acid.
pH: 3.7.
Residual sugar: 1.6 g / l


Beautiful ruby ​​color of medium intensity. The nose displays aromas of ripe strawberries, currants and black cherries accompanied by a nice touch of jam and chocolate. The palate is fresh, smooth, consistent and very fruity, with a slightly spicy finish. This wine has a medium, balanced with ripe tannins and discrete structure, which makes it easily accessible. It can be drunk with pleasure now, or cellar for three or four years

100% Cabernet Sauvignon

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