Red wine RousseReserve Cabernet Sauvignon 0.75 l,Bulgaria Rousse Reserve price supplier

 

Terroir:

 

We are sourcing our grapes from the north region where the conditions are extremely favorable for cultivating grape varieties. The relief is hilly, 160-180 m above the sea level, with brown soils and carbonate humus. They are warm, well ventilated and slightly granulated. The average temperature during the period of vegetation is about 36 - 37C, which along with the long and warm autumn provide the best conditions for sugar accumulation in the presence of high total acidity and pH 3.0-3.2. The average annual rainfall is about 530-540 litres a square meter, and it determines sufficient humidity.

 

Tasting notes :

 

This is a new blend expressing our desire to create modern and fruit-driven wines. The aroma is intriguing and reveals mineral notes, red berries and smoke. The palate is rich, lush and laced with spice. Rich fruit builds toward a full back palate with long, harmonious, mineral finish.

 

Winemaking: Harvested in mid-October, the grapes are gently crushed. In the process of fermentation the wine-makers control at eight-hour intervals the extraction of color and tannins from the skins, as well as the evolution of taste, in order to decide when to drain the ferment-off-skins. The wine ferments in 225 l barrels of American and French oak. RED WINEs are more likely to retain and improve their characteristics with age. Tannins are responsible for the slower oxidation and ageing potential of wines, thus winemakers monitor and control tannin extraction by manipulating the skins from the cap. When considered sufficient, the cap is removed. Tannin extraction can also parallel maceration or be initiated prior to or after the fermentation. Tannins in young wines tend to be bitter, but with time the tannin compounds join with each other and with the pigment molecules to form long polymers. When polymers grow large enough, they settle out and make wine less bitter and pleasantly astringent. This process commences during maceration and fermentation and continues in the bottle.

 

After a wine is bottled it is less exposed to oxygen. Therefore, when the tannins have absorbed the oxygen in the wine and in the headspace between it and the cork, the process becomes anaerobic and the speed of this chemical reaction decreases. Wine changes its colour from purple to brick red and increases in complexity, as the varietal components passed from the grapes into wine interact with each other and with the oak imparted from fermentation and barrel aging. At the same time the tannins and pigment compounds link together. When bottled and cellared properly Cabernet Sauvignon Reserve can be kept for up to 7-10 years.