| ≥1 piece |
• Varietal compositión : 100% Cabernet Sauvignon.
• Alcohol: 14 %.
• Total Acidity : 6 g/l.
• Volatile Acidity : 0,68 g/l. •Sugar : 2,2 g/l.
• Extract : 35.5 g/l.
• SO2 Total : 110 mg/l.
• Performance : 6 tn/ha.
• Structure : Driving trellis. VSP in bilateral cordon system.
• Vintage : manual in 20 Kg boxes.
• Vintage year : 2008.
• Vineyard Location : Cafayate – Valles Calchaquíes – Salta - Argentina – 1750 metros Above sea level.
• Old : 15 Years.
• Elaboration: Maceration: ColdPre-fermentation 48 hs.
• Fermentation : in stainless steel vats at a controlled temperature of 25 ° C. Peak extraction of 29 ° C
• Taste Notes : Bordeau red intense ruby red and shiny. The nose is complex and strongly expresses the varietal spiced with notes of black pepper. The palate is harmonious and balanced withround tannins but well marked. Firm structure is a true reflection of the personality ofCabernet.
• Accompaniment Red Meat in general. Lamb. Meat to the pan well seasoned. Game meats. Foods withcomplex sauces. And semi-hard cheeses. Roquefort cheese.
• Cellaring : 10 Years.
• Recomended Temperautre : 14º C / 16º C