Gran
Raízes
Corte
2018 | 750mL

From the far Southern corner, surrounded by Argentinian, Uruguayan and at one time Paraguayan soil, through fight and bravery, today this is Brazilian territory. Located in the far corner of the state of Rio Grande do Sul, this location was once the setting of Jesuit Missions and the Paraguay War. Today,
the region boasts superb vineyards supplying grapes of full maturation. The result is wines of powerful and excellent aromas.

  • Dry Red Wine
  • Cabernet Sauvignon, Cabernet Franc e Tannat
  • 18 months in Cave
  • Campanha
  • 12 months in French oak barrels
  • 16º to 20ºC
  • Guard from 10 to 15 years. Provided it is maintained in the right conditions for full development.
  • 20 to 40 minutes.
  • Hard cheese, red meat, game meat, pasta with spicy sauce.

Cabernet Sauvignon, Cabernet Franc and Tannat are harmoniously combined to produce a wine of intense ruby color. Passage in new oak barrels provides aromatic complexity with hints of spices, coffee and ripe fruit such as blackberries and plums. Great volume in the mouth, with ripe tannins and excellent persistence. 


  • 90 Pontos - Safra 2015
    90 Pontos Guia Descorchados | Chile Safra 2015
  • Gold - Safra 2012
    Gold Grande Prova de Vinhos | 2019 Safra 2012
  • 89 Points - Safra 2013
    89 Points Concurso Catad'Or | Chile | 2019 Safra 2013
Technical sheet
Clone Varietal: Inra 337 |Inra 326 | Entav 717
Porta-Enxerto: SO4 | SO4 | 101-14
Production system: Trellis simple
Density/ha: 4.000
Harvest: manual and selective


Winemaking
- Late harvest - super ripeness of the grapes ;
- Final selection of bunches ;
- Stalk of fresh grapes ;
- Pre-fermentation maceration cold ;
- Use of selected yeasts Saccharomyces cerevisiae ;
- Alcoholic fermentation in temperature from 24 to 25 ° C ;
- Malolactic fermentation ;
- Maturation for 12 months in new French oak barrels ;
- Assemblage - blend of the Cabernet Sauvignon, Cabernet Franc and Tannat ;
- Tartaric stabilization ;


Analytical report
Alcohol: 14ºGL
Total Acidity: 5,85 g/L of acid tartaric
Volatile Acidity: 0,73 g/L of acid acetic
Density: 0,995
Dry extract: 30 g/L
So2 Total/Free: 0,118 /0,038 g/L
Total sugars: 2,41 g/L
pH: 3,41