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Santa Rita Reser=
va Cabernet
Sauvignon 2006
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Winemaker's comments :
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Our estate grown Cabernet Sauvignon comes from Alto Jahuel, located in Chile’s famous Maipo Valley, one of the finest wine producing re=
gions
in the world. The result is an expressive, balanced and persistent wine.
Its aromas recall ripe, black fruit, plums and fine herbs, gracefully
combined with vanilla, cloves and fragrant spices. Aged up to eight mon=
ths
in American oak barrels, on the palate, its complex and body mingles so=
ft
tannins with a rich texture.
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Winemaker : Cecilia Torres =
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Variety: 100% Cabernet
Sauvignon
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Climate & Soil : <=
/b>Semi-arid
Mediterranean climate, with an annual average rainfall of 400 mm,
concentrated in winter. Warm and dry summers, with great thermal
oscillation between day and night. In this strip of land, located at the
foothills of the Andes, night temperatures tend to be lower because of =
cold
air that flows down from the mountains, causing a daily thermal oscilla=
tion
that can exceed 20°C. Alluvial origin soils, stratified and slightly
sloped of medium depth and texture with basic pH.<=
/span>
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Vinification : Fermented
with selected yeasts at temperatures between 25° and 28°C with =
high
color extraction at the beginning of the this process. This was followe=
d by
fermentation at a lower temperature so as to ensure a different extract=
ion
of the skin components. A long post macerati=
on at
low temperatures assured an adequate extraction for the ageing of the w=
ine.
60% of the wine was aged in a combination of American oak barrels and
stainless steel vats for 8 months. The remaining 40% was aged exclusive=
ly
in stainless steel vats until bottling.
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Suggested Food : <=
span
style=3D'font-size:7.5pt;font-family:"Verdana","sans-serif";mso-fareast=
-font-family:
"Times New Roman";mso-bidi-font-family:"Times New Roman";color:#333333'=
>Ideal
with red meats, pork, ripe cheese and pasta.
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Technical Details :
pH: 3.64
acidity: 5.06 g/l (sulfuric acid)
alcohol: 14.5 % vol
residual sugar: 2.72 g/l
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