| Tempranillo |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Grape
Varietals: |
|
100%
Tempranillo |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Place
of Origin: |
|
Luján
de Cuyo, Mendoza (29°36’S), 900 m. ASL |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Harvest
time: |
|
during
the 1st week of April |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Yield
per hectare: |
|
49
hl/ha |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Vinification: |
|
After
grape crushing and de-stemming, the juice was
pumped into a 20,000-liter deposit where controlled
fermentation took place at temperatures ranging
from 24ºC and 28ºC. Fermentation and
maceration was carried out for 25 days, period
in which the must was pumped over to the surface
of the cake to help the greatest amount possible
of color, aromas and tannins come through (this
ensures increased stability). Finally, after smooth
clarification and filtering, and to assure microbiological
stability, the wine was pumped into bottles, where
its organoleptical qualities will improve. |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Alcohol
Content: |
|
13,3
%v/v |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Total
Acidity: |
|
4,95
g/l (Tartaric acid) |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Sugar: |
|
3,22
g/l |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Description: |
|
Color:
deep red with bright glitters of reddish orange
shades.
Aroma: the nose reminds of red
and black fruits with spicy notes and vanilla.
Taste: retro-nasal notes of blackberries,
strawberries and plums. Velvety and average creamy
taste. |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
|
Suggestions: |
|
Ideal
for pairing with strong sauce poultry, roasted
or casserole beef; and seasoned dishes, providing
a very personal and exotic touch. |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| Serving
temperature: |
|
14-18°C |
| ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
