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Saga

$80,00

100% Cabernet Franc grapes grown in our premium vineyards. Sourced from specific plots under a microclimate with maritime influence and a long growing season. The old granite soils provide the natural vigor required to ripen slowly under these special climatic conditions. Our grapes are picked by hand at optimum balance between fruit flavor, acidity and sugar levels. At the winery the clusters were hand selected and gently destemmed.

All grapes underwent a cold soak for 5 days at 10ºC/50ºF with 1 punch down per day to keep the cap wet. Then was heated to 18ºC/64ºF and inoculated with yeast. The wine was fermented in closed tanks with 3 pump-overs per day and one rack and return during the first half of the fermentation. After fermentation, the wine stays in contact with the skins (post fermentation maceration) to aid the extraction process during 10 days with one small pump-over per day. After pressing, the free run wine was transferred to small barrels for malolactic fermentation – 65% new barrels of French oak and 35% second use barrels. A small proportion of each batch is kept separately in tank in order to enhance our blending options. The wines are aged in barrel for 20 months before final blending and bottling. This wine is not filtered.

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Description

100% Cabernet Franc grapes grown in our premium vineyards. Sourced from specific plots under a microclimate with maritime influence and a long growing season. The old granite soils provide the natural vigor required to ripen slowly under these special climatic conditions. Our grapes are picked by hand at optimum balance between fruit flavor, acidity and sugar levels. At the winery the clusters were hand selected and gently destemmed.

All grapes underwent a cold soak for 5 days at 10ºC/50ºF with 1 punch down per day to keep the cap wet. Then was heated to 18ºC/64ºF and inoculated with yeast. The wine was fermented in closed tanks with 3 pump-overs per day and one rack and return during the first half of the fermentation. After fermentation, the wine stays in contact with the skins (post fermentation maceration) to aid the extraction process during 10 days with one small pump-over per day. After pressing, the free run wine was transferred to small barrels for malolactic fermentation – 65% new barrels of French oak and 35% second use barrels. A small proportion of each batch is kept separately in tank in order to enhance our blending options. The wines are aged in barrel for 20 months before final blending and bottling. This wine is not filtered.

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