EN
Cremaschi Furlotti Winery

Estado 359, piso 4, Santiago, Chile

Phone: +56 2 5862510
Website: cf.cl

MERLOT 2013

TASTING NOTES
Bright purple colour with magenta hues. Sweet aromas of black berries and cherries, with confiture overtones and a suggestion of vanilla. A well balanced wine with delicate plum taste and an elegant finish.

WINE AND FOOD
Enjoy with game birds, beef and cheeses like Camembert. Ideal accompaniment of pastas, smoked salmon and dry fruits.

General properties

VARIETIES: 100% Merlot

ALCOHOL DEGREE: 12.5%

TOTAL ACIDITY: 5.25 g/L (Tartaric Acid)

RESIDUAL SUGAR: 2.99 g/L

Ph: 3.39

MALOLACTIC FERMENTATION: 100%

Detailed specifications

HARVEST: The grapes were harvested and immediately refrigerated at temperatures between 12 and 16 ° 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 48 to 72 hours in low temperature (under 15 °C). This technique, increases the aromatic extraction and the color extraction.

INOCULATION: The juice is then inoculated with a selected pure yeast culture.

FERMENTATION: Fermentation is carried out between 26 and 28 °C 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 week after fermentation has finished or when our winemaker considers that the required amounts of color, flavor and tannin have been extracted.

MALOLACTIC FERMENTATION: During post - fermentative maceration stage, the wine undergoes malo-Lactic 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.

AGING: 100% of the wine is storaged in stainless steel tank. Time of storage is usually 5 - 6 months. Temperature of storage is in the range of 12 to 18°C.

FINING: To remove phenolics and bitter tannins is used natural clarificants, the wine is filtered with diatomite earth.

COLD – STABILIZATION: The wine is cold-stabilized by chilling to between –4°C and –2°C. Finally, the wine is filtered with diatomite earth.

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

Others this producer products

Copyright © 2014-2017, PVCode LLC
We simplify the complicated

Main page

Service Use Agreement

Add products into catalog

QR codes on product labels

Contact information:
PVCode LLC
8 Stavrovskaya St, Vladimir, 600022, Russia
Telephone number: +79157646274 (English-speaking)
E-mail address (primary): contact@pvcode.com