Cabernet Sauvignon Vintage 2008

Terroir Campos de Cima da Serra
Rio Grande do Sul, Brazil

Complex and fruity with a well-balanced acidity, this Cabernet Sauvignon has powerful cassis, plum and black pepper flavors.

Variety:
100% Cabernet Sauvignon

Color:
Dark ruby red.

Aroma:
Intense ripe red fruits, cherry and black fruit, like blackcurrant (cassis) and plum, little spicy and black pepper finish.

Palate:
Palate with nice initial attack, rounded, with balanced acidity and structured by soft and fine tannins, full-bodied and long after tasting.

Aging Potential:
This wine is drinking beautifully now and may also be enjoyed in the next 5 to 7 years.

Viticulture:
Cabernet Sauvignon Clone CS18A on 101-14 rootstock on trellis with 2 spur-pruned cordon system.

Yield: 3.2 kg / plant - 8.0 tons / ha.

Brix at harvest: 21.0

The fruit of this wine came from a unique and special vineyard at 960 meters of altitude in the Campos de Cima da Serra, RS Appellation. The cold weather related to high altitude prolongs the maturation phase which is favorable to the production of pigments and aromas. The grapes were carefully monitored during ripening up to a maximum maturity of aroma, flavor and polyphenols.

Winemaking:
The grapes were hand harvested into 18 kg crates and then processed carefully. The winemaking process used was traditional, but only with de-stemming of grapes, shortly after were added selected yeasts and fermented with controlled temperature around 26ºC (79ºF). Time of maceration was about 10 days, until the end of alcoholic fermentation. The stabilization and maturation processes were only in stainless steel tanks.

Cellar Aging: 12 months in stainless steel tanks and 12 months in bottle.

Production: 17,000 bottles - 750 mL

Closure: Natural cork 44x24mm. Super Quality.

Wine Analyses:
Alcohol 13.5% v/v, Titratable Acidity 79.6 meq/L (5.97 g / L tartaric acid) Residual Sugar 2.8 g/L, pH 3.53, Tannins 2.9 g/L, Anthocyanins 177.0 mg /L.

Cuisine:
This wine is a perfect match with meat, lamb, game meats, pasta and cheese.

Awards:
85 points - Best Buy Cellar Magazine. Edition: # 56, 2010
Recommended by Jury Expovinis Brazil TOP TEN of 2011.

Decanting Time: 20 minutes

Wine Cellar temperature: 14-16°C (57 – 60ºF) - Serving temperature: 17 °C (62ºF)



Cristiano Zorzan
Winemaker: CRQ-V 05201993