Nasze wina

Jest to bardzo niezwykła sytuacja, gdy Petit Verdot występuje jako pojedyncze grono w winie. W Bordeaux, jego rodzimym regionie, zwykle używane jest jako grono nadające masy i koloru mniej krzepkim odmianom. W tym przypadku działa dobrze w pojedynkę, tworząc wino głębokie, prawie czarne w kolorze z dużą ilością dojrzałych jagodowych owoców na podniebieniu. Warto spróbować.
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Vintage: 2007 (Petit Verdot 100%)
Vineyard:
Petit Verdot: located in Lujan de Cuyo planted in 2000 with an average yield of 10 tons per
hectare. Drip Irrigated. Picked 3rd week of April.
Altitud: 1.050 masl.
Soil: Lujan: Deep silty soil with very good drainage
Alc. 13.7% | Ac. Tartaric 5.60 gl/lt | pH 3.70
Winemaking: Reception at the winery with a selection table for bunches.
Pre fermentative maceration done at 8º C for 5 days with 1 pigeage a day.
Fermentation: After the inoculation of selected yeasts, fermentation lasts 8 to 10 days
between 26°C an 28°C at controlled temperature in stainless steal tanks.
Maceration: 28 days in contact with the skins. 4 manual pigeages a day during the first 4 days
of fermentation combined with 2 delestages done in those 4 days. When the fermentation is
finished, tanks are filled with wine of the same origin and quality to wait until 28 days.
Then the free run wine is separated from the pressed wine.
Malolactic fermentation: in stainless steal tanks before going into the oak barrels.
Ageing: 12 months, 80% French and 20% American oak barrels. (1st, 2nd and 3rd use)
Tasting Notes: Deep red with vivid violet hues, intense and brilliant. In the nose it displays
intense red fruits, that could remind us fresh plums and cherries with subtle floral notes such
as roses in harmony with caramel, vanilla and moca. In the mouth it has great volume, velvety
texture and an equilibrated acidity. The tannins are sweet and pleasant. It is very persistent and
has a very long after taste.
Pairing: The wine matches perfectly with roasted red meats, ripe cheese or also stands
beautifully on its own.