AMAUTA Absoluto Tannat2018 - El Porvenir de Cafayate€¦ · EL PORVENIR DE CA FAY ATE AM AUTA...
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AMAUTA Absoluto Tannat 2018 Varietal Composition 100% Tannat Vineyards Finca Río Seco: vineyards located at 1.700 mts above sea level in the Valley of Cafayate, Salta. Structure Back conduction in VSP System. Low yiedl of 8 tones/hectare. Vineyards age: 13 years old. . Tasting Notes Color: intense ruby red with violet and black notes on the outline. Aroma: spices with notes of eucalipt, dark fruits like figs and mentol. Palate: intense and sweet entry due to the ripe tannins. Medium high structure with balanced acidity and long final. It is an intense wine with freshness and complexity. Aging potential: because of its structure its a wine that can be storage fot 6 years. Harvest First week of March, in cases of 20 kg Fermentación Pre-fermentative maceration for 6 days at 4ºC. Alcoholic maceration for 15 days at a controlled temperature between 26ºC and 28ºC. Post- fermentative maceration for 10 days. Spontaneous malolactic fermentation. Alcohol 14,40 % Total acidity 6,70 g/l pH 3,6 Residual sugar 3,10 g/l Production 35.000 bottles www.elporvenirdecafa yate.com
Transcript of AMAUTA Absoluto Tannat2018 - El Porvenir de Cafayate€¦ · EL PORVENIR DE CA FAY ATE AM AUTA...
AMAUTA Absoluto Tannat 2018
Varietal Composition100% Tannat
VineyardsFinca Río Seco: vineyardslocated at 1.700 mts abovesea level in the Valley of Cafayate, Salta.
StructureBack conduction in VSP System. Low yiedl of 8 tones/hectare. Vineyardsage: 13 years old. .
Tasting NotesColor: intense ruby red with violet and black notes on the outline.Aroma: spices with notes of eucalipt, dark fruits like figs and
mentol. Palate: intense and sweet entry due to the ripe tannins. Medium
high structure with balanced acidity and long final. It is an intense wine with freshness and complexity.
Aging potential: because of its structure its a wine that can be storage fot 6 years.
HarvestFirst week of March, in cases of 20 kg
FermentaciónPre-fermentative maceration for 6 days at 4ºC. Alcoholic maceration for 15 days at a controlled temperature between 26ºC and 28ºC. Post-fermentative maceration for 10 days. Spontaneous malolactic fermentation.
Alcohol14,40 %
Total acidity6,70 g/l
pH3,6
Residual sugar3,10 g/l
Production35.000 bottles
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