WINEMAKING The grapes were hand harvested during the first week of April at 24º brix, in order to achieve mature tann...Read more...
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Food Pairings for Viña Leyda Cabernet Sauvignon Single Vineyard
WINEMAKING The grapes were hand harvested during the first week of April at 24º brix, in order to achieve mature tannins. After a gentle crushing, the grapes and juice were chilled to 10º C and remained for 5 days under anaerobic conditions before selected yeast inoculation. Fermentation occurred at 28-29 ªC for 7 days with a “pumping over” regime of 3-4 times per day. The wine was left on its lees and skins for an additional 3 days in order to obtain more structure. After malolactic fermentation wine was a racked into French oak barrels and aged for 12 months. TASTING NOTES Raspberries and cherries, green herbs and a smoked meaty note join together in this complex and opulent Syrah. On the palate it is rich, soft, with a good structure, velvety tannins and fresh fruity flavours. TECHNICAL NOTES Acidity: 5.67 g/L PH: 3.53 Residual Sugar: 2.09 g/L Alcohol: 14.3 % by volume
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