Opis Kupaż 86% CS, 3% Petit Verdot, 7% Shiraz, 5% Carmenere. Winifikacja w dębie minimum rok.
Opis Region: Alto Ugarteche, Luján de Cuyo – Mendoza – Argentina (1000 mts above sea level). Vineyard: 48 ha planted in 1998 almost all of them in own roots, 7 has. In 1103 P rootstock . The genetic material comes from a mass selection carried out in the Catena vineyards and 7 ha are planted with the R5 clon. The spacing is 2.2 * 1.5 m with vertical trellising and cane pruning. Drip irrigation (2,3 l / h) with inline emitters and in poorer soils with two lines. Covercrops are used in all the vineyards. Soil: Originally alluvial, the soil is a typical ... Region: Alto Ugarteche, Luján de Cuyo – Mendoza – Argentina (1000 mts above sea level). Vineyard: 48 ha planted in 1998 almost all of them in own roots, 7 has. In 1103 P rootstock . The genetic material comes from a mass selection carried out in the Catena vineyards and 7 ha are planted with the R5 clon. The spacing is 2.2 * 1.5 m with vertical trellising and cane pruning. Drip irrigation (2,3 l / h) with inline emitters and in poorer soils with two lines. Covercrops are used in all the vineyards. Soil: Originally alluvial, the soil is a typical land flow of average depth and clayey texture, with some round, smooth pebble of different sizes and basic pH. Harvest: Last week March. The harvest was carried out manually with a highselection in the field, discarding any cluster of a non-satisfactory quality. Transportation of the grapes was made in bins of 500 Kg. Grape ripeness: The most important criterion for assessing the grapes is flavor and tannins structure development, which is done by regularly tasting the fruit and the skin on the vine. Other important conditions of the fruit and vines are sugar level, total acids and pH. The target sugar level for the Cabernet Sauvignon was between 25 to 26°Brix. Wine making details: All the stems of the grape were removed. Partial crushing of the berries: 20% of berries were crushed to provide some berry aromas and a carbonic maceration character to the wine. Addition of 5 g/hl of SO2 at crusher. Inert gas blanketing. Carbon dioxide gas was dispersed over the must to exclude oxygen from juice. Gentle handling of the grapes in all the process with positive displacement pumps with variable speed control. Must cooling to reduce the temperature immediately after crushing to maintain flavors and aromas and reduce the level of SO2. Cool pre-fermentation maceration for 48 hr to extract primary flavors and color. Fermented in stainless steel tanks with jackets for ten days at 22°C with a peak of 28°C between 10 to 8 Bé. Total maceration period of 15 days. Natural malolactic fermentation took place in tanks at 16°C. No press wine has been added. 20% of the wine has been aged for two months with a variety of different toast French oak. Finned with albumen and cool tartrate stabilization. Filtered just by pressure filter with large diatomaceous (or kieselgur).
Opis Alcohol 13,6% pH 2,96 RS 2,12 g/l Total Acid 4,43 g/l
Opis Wino ma barwę różową z malinowymi refleksami. Wino ożywcze, odświeżające, o solidnej strukturze, z dobrym poziomem kwasowości. Otwarcie wina powoduje uwolnienie niewielkiej ilości dwutlenku węgla, pozostawionego celowo z fermentacji, co wzmacnia orzeźwiające walory wina. Wino żwawe i aromatyczne z inetnsywnym bukietem truskawek i poziomek. W ustach dobrze zbalansowane, z posmakiem żywicznym i korzennym.
Opis Szczep: 95% Cabernet Sauvignon, 5% Carmenere Starzenie: 10 miesięcy w beczkach z dębu francuskiego oraz amerykańskiego Opis: Ten Cabernet Sauvignon ma intensywny rubinowy kolor z fiołkowymi refleksami. Aromaty czarnej porzeczki, śliwki i wiśni z subtelnymi nutami tytoniu i wanilii. Wino solidnie zbudowane z krągłymi, dojrzałymi taninami, o odświeżającej kwasowości i długim finiszu . Gleba: Piaszczyste gliny położone nad brzegiem rzeki z bardzo dobrą przepuszczalnością. Gleba to połączenie gliny, piasku i żwiru. Klimat: Umiarkowany śródziemnomorski z przedłużoną porą suchą oraz wpływem zimnych wiatrów spływających wieczorem z gór
Opis Udany Cab Sav z wyselekcjonowanych gron.
Opis 85% Cabernet Sauvignon, 15% inne szczepy.
Opis Świeże ale dobrze zbalansowane wino. Barwa intensywnie czerwona, w nosie kandyzowane owoce i przyprawy, w ustach natomiast przesuszone owoce leśne i delikatny niuans miętowy. Gotowe do picia. Pasuje do ciemnych mięs smażonych i pieczonych.
Opis Castillo de Molina Reserva Cabernet Sauvignon Lontue Valley San Pedro Alc.14% Dojrzewało 12 miesięcy w beczkach z francuskiego i amerykańskiego dębu; www.sanpedro.cl Cena we Francji 7 Euro
Opis Winemaker's comments : Deep, ripe ruby red color with fine brilliance. Concentrated body, rich in ripe almost sweet tannins. Its fragrant aroma evokes blackcurrant, tar and wood notes originating from the barrels it was aged in. Winemaker : Andrés Ilabaca Variety: 95 % Cabernet Sauvignon 5 % Merlot Region : Maipo Valley Vinification : Each lot is individually vinified at its peak of ripeness. Vinification temperatures and extraction is based on the characteristics of each individual lot and varies between 25º and 28°C. Extraction is usually more violent towards the beginning of fermentation and then decreased in accordance with its progress and alcohol increase ... Winemaker's comments : Deep, ripe ruby red color with fine brilliance. Concentrated body, rich in ripe almost sweet tannins. Its fragrant aroma evokes blackcurrant, tar and wood notes originating from the barrels it was aged in. Winemaker : Andrés Ilabaca Variety: 95 % Cabernet Sauvignon 5 % Merlot Region : Maipo Valley Vinification : Each lot is individually vinified at its peak of ripeness. Vinification temperatures and extraction is based on the characteristics of each individual lot and varies between 25º and 28°C. Extraction is usually more violent towards the beginning of fermentation and then decreased in accordance with its progress and alcohol increase. Some batches are macerated post fermentation to ensure fine wine balance. The wine is aged for 12 to 14 months in 1/3 new, 1/3 second use and 1/3 three year French oak barrels. Suggested Food : Spicy red meats, wild fowl, ripe cheese, venison, kidneys and goose. Technical Details : pH: 3.53 acidity: 5.67g/lt alcohol: 14.5C residual sugar: 2.2g/lt Ageing Potential : 8 – 10 years Management begins early on in the season to achieve proper shoot distribution and thus good luminosity for grape bunches through vertical conduction and thinning. Irrigation is maintained at a deficit in accordance with the specific needs of each Cabernet Sauvignon variety. Early bunch thinning is performed on short shoots to obtain good fruit quality and adequate ripening.