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Winemaking :

• Harvest information
• Type : hand harvested
• Date : middle of February
• Yield : 8-10 tons/hectare
• Vinification
• Crushing : no crushing, very gently destalked
• Tanks : Stainless steel,
• Fermentation : Cold maseration at 15C was done for 36 hours. Fermentati@24 degree, until we reach 3 balling, 3 pumping over per day, oenoform rouge, 20g/hl
• Malolactic : completed
• Fining : 2g/hl gerbinol
• Stabilisation : cold -4degree, add 40g/hl of cream of tartar, mixing for 12 hours
• Filtration : Kieselguhr FW60/14, FP3/1
• Alcohol : 13.5%
• Residual sugar : < 5g/L
• Packaging : 75cl bottles in boxes of 6, standing
• Wine description : Nice fruity green pepper flavour, good structure, nice tannins, long after taste, a really typical cabernet sauvignon.
• Harvest information
• Type : hand harvested
• Date : middle of February
• Yield : 8-10 tons/hectare
• Vinification
• Crushing : no crushing, very gently destalked
• Tanks : Stainless steel,
• Fermentation : Cold maseration at 15C was done for 36 hours. Fermentati@24 degree, until we reach 3 balling, 3 pumping over per day, oenoform rouge, 20g/hl
• Malolactic : completed
• Fining : 2g/hl gerbinol
• Stabilisation : cold -4degree, add 40g/hl of cream of tartar, mixing for 12 hours
• Filtration : Kieselguhr FW60/14, FP3/1
• Alcohol : 13.5%
• Residual sugar : < 5g/L
• Packaging : 75cl bottles in boxes of 6, standing
• Wine description : Nice fruity green pepper flavour, good structure, nice tannins, long after taste, a really typical cabernet sauvignon.
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