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Cabernet Sauvignon

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Estate: Requingua
Sub-region: Curic6 Valley
Soil: Loam/clay
Alcohol: 13%
Total acidity: 4,5 g/L
Residual sugar: 4 g/L

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Age of vines: 15 years
Vine management system:Canopy
Density: 1660plants/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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Warm temperate climate with a Mediterranean rainfall regime and a wine fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (8o kilometers, or 5o miles) and the Andes mountains (5o kilometers, Or 37 Requingua receives coastal breezes during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.

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This Cabernet is made starting with grapes from parcels in the Requingua estate’s 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 dryyeast (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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Appearance: Ruby red color, bright, red highlights.
Nose: Intense strawberry and raspberry nose with a hint of cacao. 
In mouth: Pleasant and lively mouthfeel; medium bodied, with well-blended tannins in the finish.

Pairing recommendation: Barbecued beef.

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