Casa La Tenca Cabernet sauvignon

Casa La Tenca Cabernet sauvignon Apalta

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Chile

Store in a cool, dry place and serve between 16 and 18° C

Bottle

Glass

IWC Silver - 92 points

Contains sulphites

Suitable for Vegan

Casa La Tenca

Built in the 19th century by the Bulnes family in Colchagua, Casa la Tenca was named after the passion of the host.

Chile

Vina Del Nuevo Mundo

Mr Bulnes was an intellectual and pioneer of the modernization of Chile who dedicated his last years to the preservation of the local fauna. He was particularly passionate about ornithology and enjoyed watching his favorite species, the mockingbird (Tenca) from the balcony of his library.

LGCF

100% Cabernet sauvignon

2021

The Colchagua Valley has evolved over the past twenty years from a quiet stretch of farmland to one of Chile's most important and active wine regions. The
low elevation of Colchagua's coastal hills allows Pacific breezes to interact with Andean winds, cooling the valley and extending the region's ripening period, which helps
preserve the acidity of the grapes, producing red wines with excellent color, freshness and aging potential.

Colour : Intense ruby red
Nose : This Cabernet Sauvignon is elegant, intense and complex. Aromas of ripe red fruits such as cherry and black currant.
Palate : In mouth, pleasant notes of pepper and vanilla. A powerful and voluminous wine.

13.5

10.1

Vina Del Nuevo Mundo

You will appreciate this wine with white meats (pork chops), spaghetti with bolognese sauce, or spicy dishes, or even mushroom risotto.

The mechanical harvest is done preferably at night to take advantage of the cool night temperatures. Before being put in tanks, the grapes are cooled. Before the alcoholic fermentation starts, they macerate at a temperature of 8°C for 7 days. The alcoholic fermentation lasts 7 to 10 days at a temperature of 26°C - 28°C. During this process, pumping-over are carried out daily, their frequency and duration are determined by daily tasting sessions. After fermentation, the wine and the marc remain in contact for approximately 7 to 10 days. Once the wine and the marc have been separated, the wine is put away as quickly as possible to preserve all its fruit and to begin its aging on wood.