Project Description

VIÑA SALORT

CABERNET SAUVIGNON

Composition

100% Merlot

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.

Yield

8.000 kg per hectare

Vineyards

Paso Cuello, Canelones

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.

Alcohol

13,5%

Data sheet