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Cremaschi Furlotti Winery

Estado 359, piso 4, Santiago, Chile

Phone: +56 2 5862510
Website: cf.cl

SYRAH 2013 SINGLE VINEYARD

TASTING NOTES
Ruby red color. This wine is fresh and complex with spices and floral nuances. Aromas of ripe red fruits and subtle floral notes recalling violets with a light touch of confiture fruits complemented by herbal notes. Riper tannins, good persistence, and notes of fresh, ripe fruits stand out on the long finish.

WINE AND FOOD
We suggest a serving temperature of 18ºC. It must be served with roasted Lamb ribs, deer, pastas and stew dressed with lamb or rabbit.

General properties

VARIETIES: 95% Syrah, 5% Cabernet Sauvignon

ALCOHOL DEGREE: 13.9%

TOTAL ACIDITY: 5.6 g/L (Tartaric Acid)

RESIDUAL SUGAR: 3.74 g/L

Ph: 3.6

MALOLACTIC FERMENTATION: 100%

Detailed specifications

HARVEST: The grapes at harvest should be cool, in the range of 11 to 15°C.

CRUSHING: The grapes are crushed in a roller crusher which destems before crushing. The fermentation tank is filled with the crushed grapes.

COLD MACERATION: The crushed grapes are benefit from contact between the juice and the grape skins for 72 hours in low temperature (under 12 °C). This technique, increases the aromatic extraction and the color extraction.

INOCULATION: The juice is then inoculated with a selected pure yeast culture during the cold maceration.

FERMENTATION: Fermentation is carried out between 25 °C and 28ºC during 8 days.

COLOR EXTRACTION: Pumping over by taking the juice from under the cap of skins and irrigating the skins in an intermittent manner.

POST. FERMENTATIVE MACERATION: The wine is left on skins for one to two weeks after fermentation has finished or when our winemaker considers that the required amounts of color, avor and tannin have been extracted.

MALOLACTIC FERMENTATION: During post - Fermentative maceration stage, the wine undergoes malolactic fermentation for action of Leuconostoc oenos Bacteria. This bacteria is endemic in our vineyard, and its addition is not usually required, and malolactic fermentation usually occurs naturally.

RAKING: After malolactic fermentation , the wine is allowed to settle and is then racked under carbon dioxide protection (CO2) to remove the gross lees. At racking, sulphur dioxide is added to provide between 20 and 35 milligrams per liter free.

OAK MATURATION: 50% of the wine is storaged in French Oak Barrels. 50 % aged in American oak Time of storage is usually 8 months. Temperature of storage is in the range of 15 to 18°C.

FINING: To remove phenolics and bitter tannins is used Egg- white or albumen.

COLD – STABILIZATION: This wine wasn’t cold-stabilized to preserve his exceptional quality.

BOTTLING: The bottling is carried out in Monoblock GAI, with inert gas protection. Before the filling, the wine is filtered with Pad filtration.

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