CABERNET FRANC 100%
Location: 50% Medrano / 50% Luján de Cuyo
Soil: Sandy loam of alluvial origin.
Production: 80qq/ha
Once bottled, it is stored for 8 months in underground cellars.
Alcohol: 13.6 %
Total Acidity: 5.62 g/l
Residual sugar: 2.10 g/l
CABERNET FRANC 100%
Location: 50% Medrano / 50% Luján de Cuyo
Soil: Sandy loam of alluvial origin.
Production: 80qq/ha
Once bottled, it is stored for 8 months in underground cellars.
Alcohol: 13.6 %
Total Acidity: 5.62 g/l
Residual sugar: 2.10 g/l
CABERNET FRANC 100%
Location: 50% Medrano / 50% Luján de Cuyo
Soil: Sandy loam of alluvial origin.
Production: 80qq/ha
Once bottled, it is stored for 8 months in underground cellars.
Alcohol: 13.6 %
Total Acidity: 5.62 g/l
Residual sugar: 2.10 g/l
CABERNET FRANC 100%
Location: 50% Medrano / 50% Luján de Cuyo
Soil: Sandy loam of alluvial origin.
Production: 80qq/ha
Harvest: Manual, during the second half of March. In the warehouse, a selection belt is used to classify the
clusters prior to the grinding process.
Process: Cold maceration for 5 days. Alcoholic fermentation with indigenous yeasts for 20 days with 3 pumpovers
diaries. Controlled malolactic fermentation. Aging in second and third use oak barrels where the 50% of the wine is
in contact for 10 to 12 months.
Once bottled, it is stored for 8 months in underground cellars.
