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Cellier Des Templiers

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WINEMAKING

Tannat, Merlot and Tempranillo blend. Separately vinification of the three varieties, manual selection of the grapes, berry by berry, maceration at 26° C, malolactic fermentation in barrels. Aging of the three varieties done separately, during 14 months in American and French medium toasted oak barrels.

TECHNICAL INFORMATION

Winemaker: Dr. Eduardo Boido

Wine:
Red

Varieties:
55% Tannat
30% Merlot
15% Tempranillo

Vineyard:
Lyre Trelis system,
calcareus vertisol soil.

Production:
40 HL/ha.

Harvest:
Manual, in March 2005,
at optimal maturity.

Bottled:
August 18th, 2006,
without filtering to
preserve the maximum
potential of the
vineyard.

Service:
Decant and serve at 18°C.

Potential Storage:
10 years.

Total:
2027 Bottles of 750 ml.
100 Bottles of 1,5 L.
20 Bottles of 3 L.

Lot:
0906

Alcohol content:
14º

Tritatable Acidity:
3,8 g of H2SO4

PH:
3,7

Volatile Acidity:
0,4 g/l

Residual Sugar:
2,2 g/l