Winemaking: Primary fermentation: fermented in 8-ton closed-top stainless steel fermentors Maceration: 4 to 5-day ...Read more...
Food Pairings for Viña Cobos Malbec
Winemaking: Primary fermentation: fermented in 8-ton closed-top stainless steel fermentors Maceration: 4 to 5-day cold soak, 25-day total maceration Secondary fermentation: Native malolactic fermentation in barrel Aging: 18 months in French and American oak barrels (70%French, 30%American); 50% new Bottling: December 2004; unfined and unfiltered VINTAGE The growing season began with hot, dry "Zonda" (wind comming from the Andes, lowering the humidity to 0-5% in some cases, with warm temperatures) which affected the crop set, lowering the yields. Consistent temperatures throughout a long summer allowed for slow and full ripening of the fruit, resulting in rich and opulent wines.
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