Varietal 100% Cabernet Sauvignon
Appellation Rapel Valley
Alcohol 13.5%
Total Acidity 5.1 g/l tartaric acid
Volatile Acidity 0.55 g/l acetic acid
pH: 3.65
Residual Sugar 3.0 g/l
Description
Cucao Cabernet Sauvignon was made with carefully-selected grapes, which were hand-picked at their peak of maturity in late April and early May to achieve rich, ripe, and persistent fruit on the palate. Upon arrival at the winery, the grapes were selected, removing leaves and other foreign material. The bunches were de-stemmed and crushed. A 3-day pre-fermentation maceration was done at 10oC, increasing the concentration and fruity flavors of the must. The alcoholic fermentation was done at 24°C, followed by an extended period of skin contact, which gave the wine character and concentration. This Cabernet S. was aged for 6-8 months in French and American oak. The wine was fined with egg whites, gently filtered, bottled, and was kept in bottle a few months before distribution.