{"id":2281,"date":"2018-11-26T13:17:05","date_gmt":"2018-11-26T16:17:05","guid":{"rendered":"http:\/\/www.lasveletas.cl\/en\/?page_id=2281"},"modified":"2019-08-27T16:57:54","modified_gmt":"2019-08-27T19:57:54","slug":"petit-verdot-cabernet-franc-en","status":"publish","type":"page","link":"https:\/\/web2025.lasveletas.cl\/en\/petit-verdot-cabernet-franc-en\/","title":{"rendered":"Petit Verdot, Cabernet Franc"},"content":{"rendered":"

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Petit Verdot, Cabernet Franc <\/span><\/h1>\n<\/div>
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This wine is born from non-traditional stocks in chile: petit verdot and cabernet franc. A blending that offers new, exclusive experiences for the senses at the moment of drinking it.<\/h2>\n<\/div>
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Harvest notes<\/strong><\/h3>\n

The season 2014-2015 was a very long season in terms of date for the vineyards in Alquihue, San Javier, Valle del Maule, having the harvest in the last week of April. This vineyard was not affected by the high temperatures presents in the main valley, during the ripeness period (march). The strong action of the wind over the vineyard allowed to control the rise of rains in the zone, being the highest of the last three seasons, these bring on a lower amount of freeze. All these conditions plus the good temperatures and high luminosity during the harvest increase the production of the vineyard and offer for the season a high quality grape for the varieties Cabernet Franc, Cot, Carignan, Syrah, Mourvedre y Petit Verdot.<\/p>\n

D.O.: Maule
\nColor: Purple-Rubi
\nVarieties: Petit Verdot 60% Cabernet Franc 40%
\nAlcohol: 13,7\u00b0
\nPH\/ Acidity: 3.54\/3.58
\nResidual sugar: 2 gr\/lt<\/p>\n

Vineyards<\/strong><\/h3>\n

These grapes grow and mature in vineyards planted in circular terraces, on granite and slate stone floors, with northeast exposure and under strict vineyard management.
\nVineyard age: 24 years.
\nAged: 12 moth in french oak barrel
\nProduction: 4.510 bottles<\/p>\n

Elaboration<\/strong><\/h3>\n

Harvested manually over the first days of April in small cases of 12 kg . Fermented in small Inox tanks with native yeast. Daily gentle punch downs made by hand helped to keep the cap moist during the alcoholic fermentation in a temperature of 24\u00b0C up to 26\u00b0C during 22 up to 25 days. It is aged in french oak barrels of second use for over 12 months. After the malolactic fermentation the wine it is saved for a year looking forward for more structure, elegance and complexity.<\/p>\n<\/div>

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\"verde_sin_premios_baja\"<\/p>\n<\/div>

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