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Gato Negro Carmenere

SKU:
1529203-1
Regular price
$12.97
$14.97
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$12.97
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IT'S ALL IN THE DETAILS

Molina Vineyard. VII Region, Chile (Central Valley)San Pedro and San Miguel Vineyard: Broad daytime-night time temperature differentials are perfect for good phenolic ripeness (tannins and anthocyanins)
Deep dark purple, almost black, in color, with aromas of fresh ripe fruit such as blackberry and blackcurrant a notes of spice, tobacco, and vanilla. This is a medium-bodied, velvety-smooth wine with a pleasing finish. A different wine that amazes the consumer with its first impression.
Perfect with spicy foods such as Mexican and Thai, as well as with pork, duck, game meets or cheeses. Best served at 15º–17°C (59º–63ºF)Harvest usually takes place in late April at 23–25° brix with yields of 12 to 15 tons per hectare.
Upon reaching the cellar, the grapes are cold macerated for 24 hours at 11°C (52ºF). Fermentation takes place in stainless steel tanks under controlled temperatures below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh fruit flavors. The juice is racked off its skins part-way through the process, and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.
Molina Vineyard. VII Region, Chile (Central Valley)San Pedro and San Miguel Vineyard: Broad daytime-night time temperature differentials are perfect for good phenolic ripeness (tannins and anthocyanins)
Deep dark purple, almost black, in color, with aromas of fresh ripe fruit such as blackberry and blackcurrant a notes of spice, tobacco, and vanilla. This is a medium-bodied, velvety-smooth wine with a pleasing finish. A different wine that amazes the consumer with its first impression.
Perfect with spicy foods such as Mexican and Thai, as well as with pork, duck, game meets or cheeses. Best served at 15º–17°C (59º–63ºF)Harvest usually takes place in late April at 23–25° brix with yields of 12 to 15 tons per hectare.
Upon reaching the cellar, the grapes are cold macerated for 24 hours at 11°C (52ºF). Fermentation takes place in stainless steel tanks under controlled temperatures below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh fruit flavors. The juice is racked off its skins part-way through the process, and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.

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