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Net weight:
The Basques Le DIX 75cl. It is a Wine From the D.O. Colhagua Chile Made With Cabernet Sauvignon Carmerere And Syrah Grapes By Bodegas Los Vascos De Domaines De Barons De Rothschild.
The grapes were harvested by hand, carefully selected on a sorting table. Alcoholic fermentation took place in stainless steel tanks equipped with temperature control systems at 30º C, with pump-overs aimed at extracting all the nobility of the grape. Subsequently, a prolonged maceration took place, lasting for 25 days. Malolactic fermentation: In stainless steel tanks.
The wine aged for 18 months in French oak barrels (100% new barrels from DBR cooperage).
Several spring frosts with not very low temperatures but of long duration reduced the number of clusters per plant. However, thanks to this frost, a smaller amount of fruit was obtained which, for high-end wines, is a sought-after characteristic since having a smaller amount of fruit results in a greater concentration of aromas and flavors. Summer came with hot days but cool nights, with high average temperatures of 35.6°C during January and February, and nights with average lows of 4.9°C. This temperature fluctuation between day and night is reflected in good fruit ripening.
This wine presents a deep ruby red color. On the nose, aromas of raspberries and ripe cherries stand out. We can also find aromas of saffron, paprika, nutmeg, black pepper, chocolate, and tobacco. On the palate, it has great personality, excellent volume, great structure, and elegant and balanced tannins.
Net weight:
The Basques Le DIX 75cl. It is a Wine From the D.O. Colhagua Chile Made With Cabernet Sauvignon Carmerere And Syrah Grapes By Bodegas Los Vascos De Domaines De Barons De Rothschild.
The grapes were harvested by hand, carefully selected on a sorting table. Alcoholic fermentation took place in stainless steel tanks equipped with temperature control systems at 30º C, with pump-overs aimed at extracting all the nobility of the grape. Subsequently, a prolonged maceration took place, lasting for 25 days. Malolactic fermentation: In stainless steel tanks.
The wine aged for 18 months in French oak barrels (100% new barrels from DBR cooperage).
Several spring frosts with not very low temperatures but of long duration reduced the number of clusters per plant. However, thanks to this frost, a smaller amount of fruit was obtained which, for high-end wines, is a sought-after characteristic since having a smaller amount of fruit results in a greater concentration of aromas and flavors. Summer came with hot days but cool nights, with high average temperatures of 35.6°C during January and February, and nights with average lows of 4.9°C. This temperature fluctuation between day and night is reflected in good fruit ripening.
This wine presents a deep ruby red color. On the nose, aromas of raspberries and ripe cherries stand out. We can also find aromas of saffron, paprika, nutmeg, black pepper, chocolate, and tobacco. On the palate, it has great personality, excellent volume, great structure, and elegant and balanced tannins.
