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Teillery Wines
DUNA Private Selection Cabernet Sauvignon 2019
DUNA Private Selection Cabernet Sauvignon 2019
Regular price
$7.500 CLP
Regular price
$7.500 CLP
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$7.500 CLP
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WINE
Name: DUNA Private Selection Cabernet SauvignonDUNA Private Selection Cabernet SauvignonDUNA Private Selection Cabernet Sauvignon
Vintage: 2019
Variety: Cabernet Sauvignon 100%.
NOTES
Color: Cherry red
Nose: Round, reminiscent of very ripe fruit, dried plum, hazelnuts and toffee.
Body: It is a round and persistent wine, with ripe tannins that complement very well with the wood used in its production.
VINEYARDS
Grapes: Cabernet Sauvignon Origin: Maipo Valley Climate: Mediterranean Production: 5,000 kg/Ha
VINIFICATION AND WINEMAKING
Harvest: Manual, with grapes selected in the vineyard and then in the winery.
Fermentation: Pre-fermentative maceration at 7°C for 5 days. Controlled fermentation in stainless steel tanks at 28°C to 30°C (82°F to 86°F) for 5 to 7 days. Post fermentation maceration for 7 to 10 days in stainless steel tanks. After this stage, malolactic fermentation takes place naturally.
Aging: 12 months in French oak barrels, second use (40%).
Time in bottle: 12 months.
CHEMICAL ANALYSIS
Alcohol: 13.5% Alcohol: 13.5% Total acidity: 3.5
Total acidity: 3.5 g/Lt.(H2SO4)
pH: 3.6
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Name: DUNA Private Selection Cabernet SauvignonDUNA Private Selection Cabernet SauvignonDUNA Private Selection Cabernet Sauvignon
Vintage: 2019
Variety: Cabernet Sauvignon 100%.
NOTES
Color: Cherry red
Nose: Round, reminiscent of very ripe fruit, dried plum, hazelnuts and toffee.
Body: It is a round and persistent wine, with ripe tannins that complement very well with the wood used in its production.
VINEYARDS
Grapes: Cabernet Sauvignon Origin: Maipo Valley Climate: Mediterranean Production: 5,000 kg/Ha
VINIFICATION AND WINEMAKING
Harvest: Manual, with grapes selected in the vineyard and then in the winery.
Fermentation: Pre-fermentative maceration at 7°C for 5 days. Controlled fermentation in stainless steel tanks at 28°C to 30°C (82°F to 86°F) for 5 to 7 days. Post fermentation maceration for 7 to 10 days in stainless steel tanks. After this stage, malolactic fermentation takes place naturally.
Aging: 12 months in French oak barrels, second use (40%).
Time in bottle: 12 months.
CHEMICAL ANALYSIS
Alcohol: 13.5% Alcohol: 13.5% Total acidity: 3.5
Total acidity: 3.5 g/Lt.(H2SO4)
pH: 3.6
