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Dralion - Cabernet Sauvignon-Syrah 2016
Tasting notes
Appearance: bright, intense ruby red color.
Nose: full and powerful, delicate fruity and herbaceous
notes combined with spicy nuances contributed by its
long aging in oak.
Mouth: lively and voluminous on the mouth, with
complex and great structure. Intense flavors and tannins
present a memorable and persistent finish.
Nose: full and powerful, delicate fruity and herbaceous
notes combined with spicy nuances contributed by its
long aging in oak.
Mouth: lively and voluminous on the mouth, with
complex and great structure. Intense flavors and tannins
present a memorable and persistent finish.
Winery Technical Data
Cabernet Sauvignon - Syrah
Composition:
Cabernet Sauvignon 55%- Syrah 45%.
Vineyard location and altitude:
Cabernet: La Arboleda, Tupungato, 1070 m.a.s.l.
Syrah: El Peral, Tupungato, 1100 m.a.s.l.
Terroir characteristics:
The terroir presents mild climate with great temperatue
range and annual precipitations below 200 mm,
meltwater and deep, boulderless fine-textured soils.
Winemaking process:
Manual harvest 1n 300 kg bins
Cluster selection
Destemming
Cold maceration for 2 days at 8 oc
Maceration- Fermentation with daily racking and delestage
for 12 days at controlled temperature
of 26- 28 Celsius
Post-fermentative maceration with daily pisage
for 4 days at 28 Celsius
Decuvage
Malolactic fermentation in tanks
Age1ng in French oak for 10 months at controlled temperature
Assemblage
Amicrobic filtration
Cold-sterile bottling
Ageing in bottles at controlled temperature.
Composition:
Cabernet Sauvignon 55%- Syrah 45%.
Vineyard location and altitude:
Cabernet: La Arboleda, Tupungato, 1070 m.a.s.l.
Syrah: El Peral, Tupungato, 1100 m.a.s.l.
Terroir characteristics:
The terroir presents mild climate with great temperatue
range and annual precipitations below 200 mm,
meltwater and deep, boulderless fine-textured soils.
Winemaking process:
Manual harvest 1n 300 kg bins
Cluster selection
Destemming
Cold maceration for 2 days at 8 oc
Maceration- Fermentation with daily racking and delestage
for 12 days at controlled temperature
of 26- 28 Celsius
Post-fermentative maceration with daily pisage
for 4 days at 28 Celsius
Decuvage
Malolactic fermentation in tanks
Age1ng in French oak for 10 months at controlled temperature
Assemblage
Amicrobic filtration
Cold-sterile bottling
Ageing in bottles at controlled temperature.
Serving temperature
Best enjoyed between 16 -18 Celsius
Wine analysis
Alcohol: 12.7% v/v
-Sugar: 3.8 g/l
- Acidez total: 5.85 g/l
-Sugar: 3.8 g/l
- Acidez total: 5.85 g/l
