Ararat Import
Wine & beer distributor in NC
Description
Red deep color. The nose is very fruity nose (red fruits like blackcurrent, cherries). The mouth lets appear notes of strawberries. The finish is long.
This wine would be appreciated at the right temperature (between 16 and 18°C) with red meats, game meats, wine sauces and cheeses.
Technical Sheet
GOLD MEDAL AT LOS ANGELES WINE COMPETITION
Grape varieties
60 % Merlot
35 % Cabernet Sauvignon
5 % Cabernet Franc
Terroir
Clay limestone soils
Vinification
Samples of the grapes are taken and tasted in order to harvest it at its optimal ripeness. In order to keep the specificity of each grape variety and their terroirs, the vatting is done separated. Then, there’s a first cold maceration in order to extract fruit’s aromas. Afterwards, there’s a first long traditional vatting time in thermo regulated tanks, this fermentation and maceration last between 18 and 25 days with a temperature of 28 °C. The final maceration lasts 4 days with an average temperature of 33 °C in order to give a good body and make a well structured wine.
The last step is the malolactic fermentation to soften wines.
60 % Merlot
35 % Cabernet Sauvignon
5 % Cabernet Franc
Terroir
Clay limestone soils
Vinification
Samples of the grapes are taken and tasted in order to harvest it at its optimal ripeness. In order to keep the specificity of each grape variety and their terroirs, the vatting is done separated. Then, there’s a first cold maceration in order to extract fruit’s aromas. Afterwards, there’s a first long traditional vatting time in thermo regulated tanks, this fermentation and maceration last between 18 and 25 days with a temperature of 28 °C. The final maceration lasts 4 days with an average temperature of 33 °C in order to give a good body and make a well structured wine.
The last step is the malolactic fermentation to soften wines.
TASTING
This wine would be appreciated at the right temperature (between 16 and 18°C) with red meats, game meats, wine sauces and cheeses.
Technical Sheet
