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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.