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Gatonegro Cabernet Sauvignon 2011

Bottle Size: 750ml Item #: 1745369
This item is not currently available for purchase.

Gatonegro Cabernet Sauvignon 2011 750ml

Gatonegro Cabernet Sauvignon

Its colour is an intense red with violet tints. Its aroma fresh ripe fruit aromas, such as blackberries and black currant. This is a generous, open wine. On the palate it is an easy drinking wine with gentle tannins. Its attack is full of fruit with a pleasant finish.

The grapes are mechanically harvested at 23-24° brix. Harvest usually takes place at the end of March with a vineyard yield of 12 to 15 tons per hectare.

When the grapes reach the cellar they are cold macerated (11°C) for 2 to 3 days and then starts the fermentation in stainless steel tanks at controlled temperatures below 28 °C. There are pump-overs 3 times/day in order to obtain a wine with a good colour that keeps the full fruity quality of the grape. Before the alcoholic fermentation is finished, the wine is separated in order to finish the fermentation without any skins. Later, the wine is clarified and cold stabilized to avoid unpleasant sediment in the bottle. After sterile filtration, it is bottled, preserving its full structure and intensity.

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This product is not currently available for purchase.
Vina San Pedro Gatonegro Cabernet Sauvignon 2011
BOTTLE SIZE: 750ml
 

Notes on the Gatonegro Cabernet Sauvignon 750ML 2011

Tasting Notes Its colour is an intense red with violet tints. Its aroma fresh ripe fruit aromas, such as blackberries and black currant. This is a generous, open wine. On the palate it is an easy drinking wine with gentle tannins. Its attack is full of fruit with a pleasant finish.

Wine Maker Notes The grapes are mechanically harvested at 23-24° brix. Harvest usually takes place at the end of March with a vineyard yield of 12 to 15 tons per hectare.

Technical Notes When the grapes reach the cellar they are cold macerated (11°C) for 2 to 3 days and then starts the fermentation in stainless steel tanks at controlled temperatures below 28 °C. There are pump-overs 3 times/day in order to obtain a wine with a good colour that keeps the full fruity quality of the grape. Before the alcoholic fermentation is finished, the wine is separated in order to finish the fermentation without any skins. Later, the wine is clarified and cold stabilized to avoid unpleasant sediment in the bottle. After sterile filtration, it is bottled, preserving its full structure and intensity.