Santa Alicia, Liyen, Cabernet Sauvignon
CLP
Santa Alicia, Liyen, 750 ml
Varietà: Cabernet Sauvignon
Vineyard Babbo Alicia, Maipo Valley
Composizione: 100% Cabernet Sauvignon
Vintage: 2014
Enologo: Mario Garrido Vega
Aging: ogni varietà è stato affinato separatamente in botti di rovere francese a grana fine per 16 a 18 mesi.
Accoppiamento: This is a brilliant wine, costante e precisa nel suo carattere, il tutto in finezza e armonia, un classico dalla Valle del Maipo. Sarà accoppiare perfettamente con carne di cervo selvaggio, selvaggina, formaggi stagionati, cioccolata fondente, eccetera. Servire a 16-18 ° C (60-68°F).
Note di degustazione:
Colore: Bright purplish ruby red colour.
Aromi: Delicate and elegant nose, with an abundance of ripe red and black fruits intertwined with notes of spice, leather and caramel.
Palato: This worthy representative of Cabernet features a solid structure and persistence, with round and silky tannins that evolve into a rich and balanced finish.
valore di riferimento – Caso di 9 litri – equivalente a 12 bottles of 750 cc.
Free on board (FOB) ai bacini Valparaíso, da (Dollaro statunitense) US $ 180 to US$ 240.-
Descrizione prodotto
Viña di Santa Alicia possiede 700 ettari di vigneti sparsi in tutta la valle del Maipo (Pirque, Maria Pinto, Alhué e Melipilla), dove si produce Cabernet Sauvignon, Merlot, Carmenere, Chardonnay e Sauvignon Blanc, tra le altre varietà e le uve per questo particolare Cabernet Sauvignon.
Suolo & Clima
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. tecniche di irrigazione a goccia.
The climate is dry, con buona luminosità durante il periodo di raccolta. 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.
Vinificazione
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 giorni. The wine obtained is transferred into new, first-use French oak barrels for natural fining and aging for 15 mesi.
