The Terra Andina Cabernet Sauvignon is dark and rich with cherry and vanilla flavors on a long, smooth finish. Our Cabernet is perfect with rich, flavorful dishes and grilled meats and vegetables.
All the stems of the grapes were removed with partial crushing of the berries. The must are cooling to reduce the temperature immediately after crushing to maintain flavors and aromas and reduce the level of SO2. Cool pre-fermentation maceration for 48 hour to extract primary flavors and color. Fermented in stainless steel tanks with jackets at 25C. Total maceration period between 15 to 25 days. Natural malolactic fermentation at 16C. Press wine cuts: membrane press was used and the pressing wines from 200 to 600 mbar have been added to enhance richness and body. 20% of the wine has been aged for two months with a variety of different toast French oak. No fining and cool tartrate stabilization. Filtered just by pressure filters with large diatomaceous (or kieselgur).