Martino Cabernet Franc

Winemaking

Variety: 100% Cabernet Franc.
Vineyard location: Agrelo, Luja虂n de Cuyo, Mendoza. Altitude: 920 meters above sea level
Soil type: Clay loam
Irrigation: Trickle irrigation
Harvest: Manual.
Date of harvest: First half of April.
Yield: 90 quintals per hectare

A cluster seleccion is made, and are incubated at a low temperature during 24 hours. Alcoholic fermentation with native yeast of the same vineyard
to further enhance the characteristics of its area of origin. At the end of
its alcoholic fermentation, a 5-day maceration is carried out.

Spontaneous malolactic fermentation with native bacterias this generates an increased softness and smoothness characteristic of our wines. Then it has a slight passage through wood to increase the mouthfeel and to complet it roundness.

Tasting Notes

The color of this varietal is deep red with deep black tones. Notes of black fruits, spices and red pepper are appreciated on the nose. Its aging in wood makes this varietal more complete on the nose and in the mouth, contributing notes of chocolate and vanilla, resulting in an unctuous, long and balanced wine.

Serving Temperature

De 17 a 19潞 C.
Alc. 14,5% – Total Acidity: 5.62 G/l – pH: 3.55

For purchases outside Argentina, write to fernanda@martinowines.com.ar

Drink in moderation, its sale to children under 18 is prohibited.