HU
Cremaschi Furlotti Winery

Estado 359, piso 4, Santiago, Chile

Telefon: +56 2 5862510
Weboldal: cf.cl

CARMENERE ROSE 2014 RESERVA

TASTING NOTES
This is a clear and bright wine, wich shows a vivid cherry pink color; plenty of red fresh fruits aromas, like cherries, red plums and floral nuances, some mineral notes. When you taste it, you can feel the delicious hints of fresh raspberries and sweet red berries. The palate ir round, slightly sweet and with a very refreshing fruit flavor.

WINE AND FOOD
Try with grilled shrimps, goat cheese, grilled chicken with salads and desserts. It is ideal to accompany oriental bittersweet meals. Perfect as an appetizer or in a summer picnic.

Általános tulajdonságok

VARIETIES: 100% Carmenere

ALCOHOL DEGREE: 12.5%

TOTAL ACIDITY: 6.34 g/L

RESIDUAL SUGAR: 8.26 g/L

Ph: 3.04

MALOLACTIC FERMENTATION: 0%

Részletes specialitások

HARVEST: The grapes were harvested and immediately refrigerated at temperatures between 8 and 16 °C.

CRUSHING: The grapes are crushed in a roller crusher. The neumatic press is filled with the crushed grapes.

COLD MACERATION: The crushed grapes are macerated during 8 hours in low temperature (under 15 °C). This technique, increases the aromatic extraction and the color extraction.

DRAINED: The must (free-run juice) is then drained under carbon dioxide protection (CO2) at temperature not exceeding 10°C.

PRESSED: Then, the skins are pressed. This juice not be added to the free-run juice, since the quality of wine made from free-run juice is normally higher than that pressings.

DEBOURBAGE: The juice is clarified through settling cold overnight (debourbage), to clarified juice wich is settled with enzymes. This operation should be carried out below 10° C.

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

FERMENTATION: Fermentation is carried out between 15 and 16° C during 14 days.

RAKING: After 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.

CLARIFICATION AND PROTEIN STABILIZATION: Bentonite is added at a rate dependent on protein content of the juice. Bentonite is used to avoid the precipitation of soluble grape proteins.

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 filling, the wine is filtered and sterilized with Pad filtration and membrane filtration.

A gyártó más termékei

Kapcsolat:
PVCode LLC
8 Stavrovskaya St, Vladimir, 600022, Russia
Telefonszám: +79157646274 (English-speaking)
E-mail cím: contact@pvcode.com