2019-09-30

Amaru Vineyards Cabernet Sauvignon

Category
Red 
Grapes
100% Cabernet Sauvignon 
Producer
Country
Argentina 
Region
Calchaqui Valley 
Size
750 ml 
Degree of alcohol
14 % 
Available in these provinces
Alberta 
  • Terroir
    The Calchaqui Valley is a sub-region located in the Northwest of Argentina. At 1800 meters | 6000 feet this terroir displays unique characteristics. Sandy alluvial soils, wide thermal amplitude, low humidity and drip irrigation from the Andes allows our wines to be highly concentrated in color, aromas and flavors with a unique fruity character.
  • Features
    Amaru Cabernet Sauvignon is a unique wine oriented to have a perfect balance between the fruity characteristic aromas and the oak, delivering finesse and complexity. Concentrated grapes, with medium and small grains are carefully chosen and quickly transferred to the winery to start with the elaboration process. Pre-fermentative macerations at 8°C in stainless steal tanks, and gently treatments during alcoholic fermentation are carried out. Utilization of both native and selected yeasts for the fermentation process. Post fermentative macerations, totalizing a maximum of 30 days. Malolactic fermentation in contact with oak. 70% of the wine is aged for 9 months in French and American oak barrels. The final blend is made with the extra 30% preserved in stainless steel tanks.
  • Terroir
    The Calchaqui Valley is a sub-region located in the Northwest of Argentina. At 1800 meters | 6000 feet this terroir displays unique characteristics. Sandy alluvial soils, wide thermal amplitude, low humidity and drip irrigation from the Andes allows our wines to be highly concentrated in color, aromas and flavors with a unique fruity character.
  • Features
    Amaru Cabernet Sauvignon is a unique wine oriented to have a perfect balance between the fruity characteristic aromas and the oak, delivering finesse and complexity. Concentrated grapes, with medium and small grains are carefully chosen and quickly transferred to the winery to start with the elaboration process. Pre-fermentative macerations at 8°C in stainless steal tanks, and gently treatments during alcoholic fermentation are carried out. Utilization of both native and selected yeasts for the fermentation process. Post fermentative macerations, totalizing a maximum of 30 days. Malolactic fermentation in contact with oak. 70% of the wine is aged for 9 months in French and American oak barrels. The final blend is made with the extra 30% preserved in stainless steel tanks.