|
UNO TINTO
Varieties:
60% Cabernet Sauvignon, 20% Merlot and 20%
Syrah.
Harvest:
Made by hand in small cases of 15kg. capacity.
Vinification:
All varieties are havested at their optimal point
of maturity and vinified separately in small tanks equipped with
automatic pumping over. Fermentation takes place at 28 ēC and
skin maceration lasts for one month.
Malolactic Fermentation and
Ageing:
The wines are directly transferred to new French
Oak fine grain barrels where they undergo malolactic
fermentation, remaining in contact with their fine lees for
twenty months to encourage the release of polysaccharides from
the cell walls which improves structure and body.
Tasting notes:
Deep and very intense atoma of fresh berries
(blueberries, raspberries) married with elegant mineral
flavours, smoky, spicy and phenolic characters reminiscent of
ink, chocolate, vanilla, etc. On the palate it is fleshy and
full bodied. A serious wine, powerful yet elegant and has a
great potential to age in bottle. |
