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Cabernet Sauvignon

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Sub-region: Curicó Valley
Varieties: Cabernet Sauvignon
Soil: Loam | Clay
Alcohol: 13%
Total Acidity: 4.5 g/L
Residual Sugar: 4g/L

 

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Age of vines: 15 years
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 16 tons/hectare (6.5 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the second half of April.

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Mediterranean climate characterized by large day/night temperature differences as a result of the proximity with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighboring areas receives a fair amount of wind coming from the south during the summer afternoons. This helps keep the temperature from rising too much during the summer months. Annual precipitation is of 600mm concentrated during the winter months.

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This Cabernet is made starting with grapes from parcels in northern sector, characterized by deep, loam-clay soil.

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Maceration: Short maceration period — 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.

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Aging: Ruby red with bright red highlights.
Nose: Intense strawberry and raspberry on the nose with a hint of cacao.
In mouth:Pleasant and lively on the palate, medium bodied, with well-blended tannins in the finish.

Pairing Recommendation: Barbecued beef.

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