Capo Nativo Cabernet Sauvignon
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Inspired by the vineyard ecosystems and the animals that roam freely amongst them. Each label depicts a different "chief"animal, representative of the organic practices followed.
The Central Valley vitivinicultural zone extends from the Maipo Valley in the north to the Maule Valley in the south. The entire zone has good drainage, high fertility, and tremendous agricultural aptitude, especially for red grape varieties such as Cabernet Sauvignon, Carmenère, and others. The Mediterranean climate has warm summers with broad daily oscillations between daytime and night time temperatures, and cold, rainy winters that allow for good vine development. The soils are of alluvial origin with moderate depth, and good for agriculture. The grapes were hand picked in mid-April and submitted to a week-long pre-fermentation cold soak at 8ºC (46ºF) to extract fresh fruit characteristics. Alcoholic fermentation took place at 25º–28ºC with daily pumpovers. The new wine remained on its skins for a period, after which the free run wine was separated from its skins and allowed to undergo malolactic fermentation naturally. Part of this wine was aged in oak barrels for 6 months and later reblended to achieve a more complex character.
A juicy cassis driven expression of Cabernet, great with a juicy steak or a hearty stew.
Region: Valley Central
Grapes: Cabernet Sauvignon 100%
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes