WINES - Carmenero

Vino da Tavola Rosso (Red Table Wine).

Carmenère 100%. From 5 vineyards.

24 years.

September 12, 2003.

6,200 kilos / 4,100 liters.

After hand selection the Carmenère grapes taken from the 5 “historic” vineyards are destalked, pressed and transferred into vats via gravity. Alcoholic fermentation lasted 12 days, carefully controlling temperature so it gradually rose from an initial 21 to a final 31ºC. When fermentation finished the temperature was kept at about 28 to 30ºC for the entire period of post-fermentation maceration. The whole process took a total of 23 days. Afterwards the still warm wine was decanted into small oak barrels, 65% new, where it aged for 13 months and also underwent malolactic fermentation. After the wood-aging the wine was bottled using an innovative oxygen-free, agitation-free system that best preserves its inherent quality.

November 30, 2004.

4 years.

Alcohol 13.0% Vol.; pH 3.45; Total acidity 5.00 grams/liter; Volatile acidity 0.46 gram/liter.