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

Vision: Clear and bright, with an intense ruby ??color and dense tears.

Bouquet: The intensity and finesse of the assemblage are masterfully balanced by passing through first-use French barrels, providing great aromatic complexity with notes of spices, coffee and ripe fruits, such as blackberry and plum. The aroma evolves in the glass, revealing new nuances during the sensorial experience.

Palate: It stands out for its great balance, especially between ripe tannins, acidity and generous alcohol content. This combination culminates in a wide and smooth wine, powerful and with a long persistence, reminiscent of ripe plum and soft wood notes.

  • Double Gold - Safra 2010
    Double Gold Concurso Mundial de Bruxelas | Brasil | 2014 Safra 2010
  • Gold - Safra 2012
    Gold Bacchus | Espanha | 2017 Safra 2012
  • Gold - Safra 2013
    Gold Grande Prova de Vinhos | 2019 Safra 2013
Technical sheet
Clone Varietal: Inra 337 | Inra 326 | Entav 717
Rootstock: SO4 | SO4 | 101-14
Production System: Simple Espalier
Density/ha: 4.000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 33.000
Winegrowing Practices: Advanced agricultural technology, proper management of the canopy, thinning clusters for production control. sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.

- 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;
- Bottling;
- Maturation for 18 months in caves.

Analytical report
Alcohol: 14%
Total Acidity: 8,29 g/L of acid tartaric
Volatile Acidity: 1,06 g/L of acid acetic
Density: 0,996
Dry extract: 39,5 g/L
So2 Total/Free: 0,12 /0,036 g/L
Total sugars: 3,0 g/L
pH: 3,71