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Appellation: Central Valley
Alcohol: 13.5 % by Vol.
Total acidity: 4.5 g/L (expressed as Tartaric Acid)
Residual sugar: 14 g/L
Blend: Cabernet Sauvignon (50%), Merlot (25%), Syrah (25%)
Year of Plantation: 1998 to 2005
Density: 3,333 plants/hectare (1,345 plants/acre)
Trellis System: Vertical Shoot Positioned training
Yield: 10-14 tons/hectare (6.5 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard between mid march and end of april.
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes Mountains (60 kilometers, or 37 miles). Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
Maceration: 12-16 days with cold pre-fermentative maceration for four days at less than 10°C (50° Fahrenheit).
Fermentation: Starts with active dry yeast (Bayanus)
Aging: Wine kept on its lees in contact with French oak for six months.
Extraction: Traditional pumping-over.
Temperature: 25°C-28°C (77°C-82°C Fahrenheit)