Cabernet Sauvignon Varietal
Suelo: Loam clay
Acidez total: 4,5 g/L
Azúcar residual: 4 g/L
Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andesmountains (50 kilometers, or 37 miles). These vineyards receive coastal breezes during the afternoon which help keep summer temperatures moderate. Annual recipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
This Cabernet Sauvignon is made starting with grapes from parcels in northern sector, characterized by deep, loam-clay soil.
Age of vines: 15 years
Vine management system: VSP(Vertical Shoot Positioning) trellis
Density: 1,660 plantctare (670 plants/acre)
Yield: 16 tons/hectare (6.5 metric tons/acre)
Harvest method: Night time mechanical harvest during in the second half of April.
Maceration: Short maceration period — 10 days.
Extraction: Traditional pumping-over.
Fermentation: Initiated with active dry yeast (Bayanus) at temperatures ranging between 25-28 degrees Celsius (77-82 Fahrenheit).
Aging: Aged on its lees in stainless steel tanks for two to three months before blending and bottling.
Nota de cata
Ruby red with bright red highlights. Intense strawberry and raspberry on the nose with a hint of cacao. Pleasant and lively on the palate, medium bodied, with well-blended tannins in the finish.