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Mendoza

2018 Kaiken Terroir Series Cafayate Torrontés

75cl Volume

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Technical sheet

Type Of Wine: white wine
Vintage: 2018
Appellation:Mendoza (Cuyo, Argentina)
Winery: Kaiken
Volume: 75cl
Grapes: Torrontés
Allergens: Contains Sulfites
Alcohol Vol.: 13.5%
The 2018 Kaiken Terroir Series Cafayate Torrontés ($247.43): a white wine from Mendoza produced by Kaiken produced with torrontés from the 2018 vintage and shows an alcoholic strength of 13.5%.

Description of 2018 Kaiken Terroir Series Cafayate Torrontés

2018 Kaiken Terroir Series Cafayate Torrontés (Torrontés)

TASTING NOTES:

  • View: beautiful bright green.
  • Nose: a delicious and varied aromatic expression, classic characters like jasmine white flowers, a delicate and fresh fruity note of orange peel and grapefruit.
  • Mouth: a spectacular acidity, aroma profile interesting and fresh, fresh and remarkable persistence on the palate flavors.

APPELLATION: Salta.

VINEYARD: vineyards in the Cafayate Valley, in the region of Salta in Argentina. The vineyards selected to harvest the grapes that give rise to this wine are planted at an average altitude of 2,000 meters above the level of the sea, allowing the vines grow in a much cooler climate, developing a very good acidity in grapes and a marked coolness in the final wines.

GRAPES: 100% Torrontés.

PREPARATION: The grapes used to make this wine were handpicked during March and transported in trays of 20 kilos. The harvest takes place early in the morning in order to keep all the time the grapes at the lowest possible temperature until arrival at the winery. Once received, the grapes are de-stemmed and crushed to passdirectly to the press. After the process of pressing the enzymes are applied and allowed to settle to the wort for least 48 hours before being decanted and separated from its lees. Fermentation is carried out at low temperatures (between 12 ° and 14 ° C) and extends for a period of approximately three weeks. After the fermentation, it is allowed to decant and then be decanted in order to remove the coarsest lees that could remain in the above process again. The wine is turbid for about six months prior to bottling, during which gains depth on the palate thanks to the regular lifting borras. The wine was sterile filtration membrane cartridge and its preparation had no contact with wood.

RECOMMENDED SERVING TEMPERATURE: 12-13ºC

ALCOHOL: 13.5%

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