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Louis M. Martini Cabernet Sauvignon
Grapes from several Sonoma County vineyards contributed to the final blend of this superbly balanced Cabernet Sauvignon.
The growing season saw these grapes harvested at optimal ripeness during September and October. The grapes were de-stemmed but not crushed, upon arrival at the winery, leaving 20% – 30% whole berries. This process allows us to better retain the grape's varietal character and minimize bitter tannin extraction in the wine. Cold soaking occurred for two days and the Cabernet Sauvignon juice was fermented with a temperature range of 85°F – 88°F for five to seven days utilizing a combination of 24% rotary, 9% punch down and 67% static fermentors. Extended skin contact occurred for an average of 8 – 10 days for maximum extraction of color and flavor. A variety of yeast strains were used to ensure the development of desired flavor and aroma characteristics and 100% of the wine completed malolactic fermentation. Racking took place every 4 – 6 months with topping every six weeks.
Country : California
region : Sonoma County
size : 750 ML
price : $ 10.99 |
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