Cabernet Sauvignon Reserva
Suelo: Loam clay rocky
Acidez total: 4,5 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 Solana 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 600 mm concentrated during the winter months.
This Cabernet Sauvignon is made starting with grapes from parcels in Los Riscos sector, characterized by deep, rocky loam-clay soil.
Age of vines: 15 years
Vine management system: Trellis
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 14 tons/hectare (5.7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the second half of April.
Maceration: 18-20 days with cold pre-fermentative maceration for four days at under 10 degrees Celsius (50 Fahrenheit).
Extraction: Traditional pumping-over and punching.
Fermentation: Starts with active dry yeast (Bayanus); temperature 25 to 28 degrees Celsius (77 to 82 Fahrenheit).
Aging: Wine conserved on its lees for six months in stainless steel vats with micro-oxygenation and with French oak staves; 15 percent of the wine aged eight.
Nota de cata
Appearance: Intense ruby red color.
Nose: Intense nose of ripe strawberry, anis, licorice and caramel.
In mouth: Fresh and round on the palate with firm tannins that combine well with the toasty finish.