Santa Alicia, Liyen, Cabernet Sauvignon
CLP
Santa Alicia, Liyen, 750 ml
Variété: Cabernet Sauvignon
Vignoble Père Noël Alicia, Maipo Valley
Composition: 100% Cabernet Sauvignon
Vintage: 2014
Oenologue: Mario Garrido Vega
Aging: chaque variété a été vieilli séparément en grains fins fûts de chêne français 16 à 18 mois.
Jumelage: This is a brilliant wine, constante et précise dans son caractère, tout en finesse et harmonie, un classique de la vallée de Maipo. Il se mariera parfaitement avec le gibier sauvage, gibier à plume, fromages mûrs, chocolat noir, etc. Servir à 16-18 ° C (60-68°F).
Dégustation:
Couleur: Bright purplish ruby red colour.
Arômes: Delicate and elegant nose, with an abundance of ripe red and black fruits intertwined with notes of spice, leather and caramel.
Bouche: This worthy representative of Cabernet features a solid structure and persistence, with round and silky tannins that evolve into a rich and balanced finish.
Valeur de référence – Cas de 9 litres – équivalent à 12 bottles of 750 cc.
Free on board (FOB) at Valparaíso docks, à partir de (USD) US $ 180 to US$ 240.-
Description du Produit
Viña de Santa Alicia possède 700 hectares de vignobles disséminés dans la vallée de Maipo (Pirque, Maria Pinto, Alhué et Melipilla), où il produit Cabernet Sauvignon, Merlot, Carménère, Chardonnay et Sauvignon Blanc, entre autres variétés et les raisins pour ce particulier Cabernet Sauvignon.
Sol & Climat
Looking for an outstanding expression of the variety a special lot was selected due to its ideal soil and micro-climate conditions. The vines have traditionally grown in a well-balanced vegetative and production process, delivering grapes of good quality and concentration. Andean foothill type of soil, with clay loam texture, gravel deposits and low fertility. techniques d'irrigation goutte à goutte.
The climate is dry, avec une bonne luminosité pendant la période de récolte. It receives the influence of the Andean breezes and the Pacific Ocean wind, which moderate the temperature oscillation between day and night, thus facilitating the concentration of aromas and flavours in the grapes.
Vinification
Limited production. The grapes selected in their lot of origin are carefully handpicked to avoid breaking the skins, thus maintaining their quality. Clusters are de-stemmed and the loose berries are placed in stainless steel tanks for initial cold maceration. The resulting must is then fermented under controlled conditions at 25-28° C for approximately 15 jours. The wine obtained is transferred into new, first-use French oak barrels for natural fining and aging for 15 mois.
