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Vinification: The Cabernet Sauvignon grapes were crushed and destemmed into an open top fermenter before inoculation...Read more...
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Food Pairings for Dr. Konstantin Frank Vinifera Wine Cellars Cabernet Sauvignon
Vinification: The Cabernet Sauvignon grapes were crushed and destemmed into an open top fermenter before inoculation. The wine was pumped-over, for a gentler extraction, two to four times a day to extract the color and tannins from the grape skins. After four weeks on the skins, the grapes were pressed in the tank. When the malolactic fermentation was done the wine was transferred into barrels, 30% American Oak and 70% French Oak. Twelve months later, the wine was racked, filtered and bottled. Description: The Cabernet Sauvignon reflects the growing conditions of the 2006 vintage. The dark, deep black currant color is followed with a nose of raspberry and cherry with a touch of leathery notes. On the palate this wine is well balanced with a good acidity and silky young tannins showing its aging potential. Analysis: Alcohol: 12.3 % Acidity: .60 g/100 ml pH: 3.56 Sugar: < .2 %
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