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Wine Information
TECHNICAL DATA
Grapes: 100% Cabernet Sauvignon from Central Valley
Harvest: From April 12 to May 4
Alcohol level: 13,5 %
PH: 3.6
Acid level: 5,1 gr/l (as tartaric)
RS: 3,9 gr/l
VINIFICATION
Number of days of skin contact: 21 days
Number of days of fermentation: 7 days
Fermentation temperature: 26°C-28°C
LENGTH AND TYPE OF AGEING:
Aged for 6 months in French oak.
Month wine was bottled: December ...
