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Vinos tintos El Portillo Elevado Cabernet Sauvignon 2005
Vinos tintos El Portillo Elevado Cabernet Sauvignon 2005
El Portillo Elevado Cabernet Sauvignon 2005
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| Vinos tintos Cabernet Sauvignon | |
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Descripción
The Cabernet Sauvignon variety was harvested in very select plots on our vineyard estate, Finca El Portillo, located at 1,300 m above sea level. Soils are the alluvial type, lying on a gravel bed with good permeability and drainage. 100% own vineyards. 100% hand-harvested.
Características Bodega:
Finca El Portillo
Región: Nuevo Cuyo - Mendoza Año de cosecha: 2005 Capacidad botella: 750.00 ml. Graduación alcohólica: 14.50 % Precio en vinoteca: $ 15.49 pH: 3.60 Acidez total: 5.40 g/L Azúcar residual: 1.80 g/L Cosecha: The Cabernet Sauvignon variety was harvested in very select plots on our vineyard estate, Finca El Portillo, located at 1,300 m above sea level. Soils are the alluvial type, lying on a gravel bed with good permeability and drainage. 100% own vineyards. 100% hand-harvested. Viñedos: Drip irrigation provided each plant with the adequate amount of water for optimum development of foliage. Yield was regulated between 2 to 3 kg (4.4 to 6.6 pounds) per plant. To that end, pruning and sprout thinning was used, and when necessary, some clusters were removed. As harvest drew near, leafing was performed to allow air circulation around the clusters and to take advantage of the warm sunlight on the fruit, encouraging the formation of color. Throughout the process, the enologist and agronomist worked in close cooperation to achieve the finest fruit quality. Fermentación: Fermentation-maceration occurred at 24 C to 26 C (75 F to 79 F) with select yeasts for 20-25 days, further preserving the fruity character of this varietal. The pumping over of the must-wine was very gently performed. After fermentation, the wine was racked by gravity, without the use of pumps. Malolactic fermentation and subsequent aging took place in French oak barrels. After the blend was made, the wine was bottle-aged for six months at the winery to give it the final bouquet. Clima y suelo: The 2005 vintage offered excellent weather conditions in the upper reaches of the Uco Valley, resulting in wines with a well-balanced sugar/acidity ratio, great color and good tannin concentration. Average summer temperatures were lower than usual, and the fall was fresh and clear. An abundance of sunlight hours was reflected in the excellent final chemical composition of the berries. A cooler maturation period and late harvest contributed to very ripe seeds and thicker skins in the fruit. In the upper reaches of the Uco Valley, daily thermal amplitude is broad, allowing the proper formation of anthocyanins. Proceso de vinificación: Grapes were entirely hand-harvested at optimum ripeness (about 24 Bx.). After destemming and berry selection, the grapes were placed into stainless steel tanks using the gravity flow technique. To preserve the fruit character, no pumps were used. - Maceration: In tanks for 20-25 days at 24-26 C. - Yeast Type: Select active dried yeast - Fermentation Temperature/Time: 24°-26°C for approx. 15 days - Reductive Handling: No - Maturation Process/Time: 100% of the wine is aged for six months in oak barrels. - Oak Type: 100% French - Fining Agents: No - Filtration Types: Diatomaceous earth membrane Premios: - Argentina Wine Awards 2007 - Mendoza: El Portillo Elevado Cabernet Sauvignon 2005, Medalla de Bronce - Catador Wine Awards 2005 - Argentina: El Portillo Elevado Cabernet Sauvignon 2004, Medalla de Oro 
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