VIÑA SALORT CABERNET SAUVIGNON

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Composition: 100% Cabernet Sauvignon

Vineyards: Paso Cuello, Canelones

Yield per hectare: 8.000 kg

Alcohol: 13.5%

Winemaking: The grapes are chosen from selected vineyard parcels and are manually harvested when in optimum ripeness. They are transported to cellars, where a selection belt conducts a second selection.

Over three days, a pre-fermentation maceration is conducted at a controlled temperature of 4° C, after which selected yeasts are added. Fermented in stainless-steel tanks at a controlled temperature between 25° C and 28° C. Malolactic fermentation in tank. The wine is aged in new French oak barrels for 6 months.

A short, 2-day maceration at 4° C is conducted to break the grape skin tissue and obtain a higher polyphenol content, after which a 10-day fermentation is conducted at a controlled temperature between 25° C and 28° C using the marc.

Tasting note: A soft, red Merlot with bordeaux hues, and vegetable and floral aromas rounded by wood notes. It is freshly acidic in mouth, where the elegant notes of the wood used for aging can be detected. This wine is perfectly paired with red meats or white meat stews.