Cabernet Sauvignon – Cabernet Franc Reserva Familiar
Suelo: Loam clay
Acidez total: 5,5 g/L
Azúcar residual: 2 g/L
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 Our Winery 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.
This Sauvignon is made starting with grapes from parcels in northern sector, characterized by deep, loam-clay soil.
Age of vines: 22 years
Vine management system: Canopy
Density: 1,660 plantctare (670 plants/acre)
Yield: 18 tons/hectare (7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the last week of February.
Maceration: Very traditional winemaking method with maceration for 25-30 days.
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 28-30 degrees Celsius (82-86 Fahrenheit).
Aging: 16 to 18 months in new French oak barrels.
Nota de cata
Appearance: Very dark red and somewhat opaque.
Nose: Complex nose with plums, cherries, liquorice, vanilla and cocoa.
In mouth: Full bodied with firm yet blended tannins as well as hints of cherry and toffee on the finish.