| Cabernet
Sauvignon |
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| Grape
Varietals: |
|
100%
Cabernet Sauvignon |
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| Place
of Origin: |
|
Luján
de Cuyo, Mendoza (21°20’S), 1060 m.
ASL |
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| Harvest
time: |
|
During
the 2nd week of March and 1° of April. The
harvest was hand picked into 20 Kg. plastic bins. |
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| Vinification: |
|
The
classical method was used with maceration of skins
during 14 days and long fermentation at nearly
28ºC and pumping over the juice to the top
of the cap several times during the first days.
The malolactic fermentation process took place
in stainless steel until clarification, filtration
and stabilization processes before being bottled. |
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| Alcohol
Content: |
|
13,3
%v/v |
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| Total
Acidity: |
|
5,22
g/l (Tartaric acid) |
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| Sugar: |
|
2,35
g/l |
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| Dry
Extract: |
|
30,93
g/l |
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| pH: |
|
3,9 |
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| Description: |
|
Color:
very deep and intense red, with violet
tints and bright glitters.
Aroma: black mature fruits that
last with notes of jam and dried fruits and slights
notes of pepper.
Taste: The attack in the mouth
is soft and tasty thanks to the alcohol-acidity
balance and mature tannins. Harmonic and well
structured. Long and pleasant end. |
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| Suggestions: |
|
This
wine is an ideal pairing for very-seasoned and
strong meals, smoked, roasted or beef (deer, wild
boar), mature cheeses and sausages. |
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| Serving
temperature: |
|
18°C |
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Consumption
scheme: |
|
|
 |
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