WINE PUT INTO BARRELS

Last week we filled our fermented wine into new French barrels. According to the volumes obtained we made the following split tanks/barrels:

Cabernet Sauvignon
2.700 liters in 2 tanks
2.025 liters in 9 barrels
TOTAL- 40 % oak

Malbec
4.900 liters in 1 tank,
1.125 in 5 barrels
TOTAL- 20 % oak

WINE- FINAL VOLUMES

After fermenting and pressing has been completed on may 15 we got the following results for both varietals

Malbec
Incoming grapes 14.980 Kilograms
Drainage 2.400 Liters
Volume Wine 6.150 Liters
Press 775 Liters

Proportion Grape/Wine 62,25 % = 1,60 Kg/liter

Cabernet Sauvignon

Incoming grapes 13.880 Kilograms
Drainage 2.300 Liters
Volume Wine 4.650 Liters
Press 950 Liters

Proportion Grape/Wine 57 % = 1,75 Kg/Liter

DEFINITION OF WINE PERSONALITY

On may 4th our enologist Alvaro Espinoza and Mario decided that the time had come to take the Malbec out of the winetanks and start the pressing process. As a result we got 6.500 liters of concentrated wine, which we will store in another 5.000 liter tank. The remaining 1.500 liters will be put in new French oak for maduration.

CABERNET- FERMENTATION

After tasting the Malbec we went to the other winetank and tried the Cabernet Sauvignon, which is still at the end of the fermentation process, as it was harvested 8 days later. We were very surprised by the soft tanins, good colour and plumb and cinnamon taste in the mouth.

TASTING FERMENTED MALBEC

Before we emptied the 7.000 liters fermented malbec to start the pressing process my wife Ulla and myself tasted for the first time the wine. Anastasia, who was born on the the same day, when we harvested the grapes was also enjoying a strong purple colour with strong black berry flavours.