STRAINS
100% Cabernet Sauvignon
HARVEST DATE
12 to 20-03-2021
ANALYSIS
Alcoholic grade
pH
Residual Sugar
Total Acidity
14.0%
3.53
2.6g/L
5.24g/L
Peroslas preselected Fundo Los Lingus Colchagus Valley, Chile
DESCRIPTION OF THE VINEYARD
Located in the northeast corner of the Colchagua Valley, at the foot of the Andes Mountains, Los Lingues has its own microclimate, transforming into a small sub-valley. the Carmenere and the Cabernet Sauvignon, achieve extremely high qualities and unique character. El Carmenere de Los Lingues has become a benchmark of quality, obtaining countless high scores and recognitions at a national and international level.
There is also a small amount of very good quality Petit Verdot, and other varieties in the experimental garden.
SOIL AND CLIMATE
The soil is of alluvial-colluvial origin and is composed of ancient
formations of
terraces. Low organic matter and medium-low fertility. The profile varies in texture from fine sand, clay, and angled granite stones, with excellent drainage. Being at the foot of the Andes Mountains, the farm has a unique and highly varied topography, making it a fascinating place to do micro-terroir studies.
Mediterranean temperate climate. The influence of the Cordillera de los Andes is felt through cool nights that allow thermal oscillations day to night of up to 20°C, ideal for the concentration of fruit in the grapes. The opening between the two mountain ranges creates a breeze that maintains a uniform temperature between the bunches and ensures an excellent sanitary condition. Also here the average rainfall is less than the rest of the valley. The wines are of exceptional quality, great body and color.
roni natural sweetness and soft tannins:
VINTIFICATION
Selection
manual
before and after
destemmed. Pre-fermentative maceration for 6
days
6°C
alcoholic fermentation in
stainless steel tanks and oak foudres
French for 10 days at 259C-309C. Post-fermentative maceration for 10-12 days. Racking and malolactic fermentation.
GUARD
809 in 2nd and 3rd use French Oak barrels.
Between 20 to 25% Stainless Steel.
Between 10 and 12 months.
6 months in the bottle before going on the market.
CATA’S NOTES
Ruby red color with violet rims. Aromas of black cherries, blackberries, red currants, tobacco, leather, eucalyptus and cedar. On the palate it is floral, with medium-high acidity, firm and abundant tannins, it is fruity, minty, with great structure and balance. Long and spicy finish.
PAIR YOURSELF
Serve with ossobuco risotto in red wine.
SERVICE TEMPERATURE
Serve between 16 and 1890
Drink now or within the next 70 years