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Bright ruby garnet dressing a nose of wild berries
and spicy flowers tones. This Merlot offers a smooth and fruity character in
the mouth backed up round tannins, ending with a fresh and lively finish
made of berries and organic tones.
Merlot
Varieties: Merlot
Style: Soft, fruity, and well-balanced
Production: 5,500 cases
Yield: 9 ton/hectare
Age of the Vines: 19 years
Soil Type: Alluvial, rocky clay en T.Sur and Franco sandy
en T.Norte
Irrigation: Drip irrigation
Management of Vines: Traditional, vertical shoot position
with 5 wires, 2 moveables.
Harvest: By hand. The grapes were carefully transported
to the winery in small containers
Analysis: Alcohol 13% vol.
Vinification: The grapes were handpicked during the final
2 weeks of April and carefully transported to the winery. The grapes were
destemmed, lightly crushed and deposited in stainless steel tanks, where
they underwent a 3-day pre-fermentation cold soak. The must was then
inoculated with the selected yeasts and allowed to ferment at 24 – 26
degrees C (75 – 70 degrees F) with regular pumpovers that ranged from 1.5
times the volume in the beginning and ending at half volume. The sangiovese
has been fermented using carbonic maceration. Upon completion of the
alcoholic fermentation, the wine remained on its skins for another week to
develop additional structure and character. The wine was then separated from
the skins; the skins were pressed and the press wine was reserved
separately. The finished wine was cold stabilized, filtered, and bottled.
Tasting Note: Bright garnet-ruby red in color with a
violet rim, this wine offers and expression of damp underbrush, subtle notes
of leather, and beguiling fruit aromas of cherries, blackberries, and wild
strawberries with a bit of bread crust and spice as seasoning. Elegantly
proportioned on the palate, this wine is particularly lively, juicy, and
fresh. Fine, energetic tannins end energy to the structure and enhance the
spicy finish that ends on wild fruits and aromatic herbs. Best Enjoyed: Within 4 years
Winemaker: Jose Pablo Martin
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