Our Wines: Suyai - Red Wine
Vintage: 2005
Variety: 55% Cabernet Franc + 29% Malbec + 11% Cabernet Sauvignon + 5% Carmenere
Wine making details:
All the stems of the grapes were removed with partial crushing ofthe berries. The must was cooled to reduce the temperature immediately after crushing to maintain flavors and aromas and reduce the level of SO2. Cool pre-fermentation maceration for two weeks to extract primary flavors and color. Fermented in stainless steel tanks with jackets between 20- 25°C. Total maceration period 45 days. Natural malolactic fermentation at 16°C. No sulphites were added before 7 months after the wine finished fermentation in order to enhance the stabilization of the wine and maintain a low amount of sulphites. No fining and this is an unfiltered wine.
Tasting notes:
Rich, with a stunning nose filled with delicious raspberry, blueberries, blackberries and macerated currant fruit enlivened by a strong mineral streak long, dark and juicy, yet vivid and racy finish.
Minimum Cellar potencial: 5 years.
Aging:
100 % of the wine was kept in first use French oak barrels for a period of 18 months.
Technical details:
Alcohol content: 13.80% vol.
Total Acidity: 6.18 g/l (Expr. in tartaric Acid)
PH: 3.54
Sugar: 3.00 g/l
Total Dry Extract: 34.10 g/l
Total Sulphur: 0.079 g/l
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