Omega Entry Level

Merlot / Cabernet Sauvignon 2015Omega_MerlotCabSav_2015

Merlot:

Selected yeast strains were hand harvested in the second week of Marc with sugar levels between 24.5°B and 25°B. The grapes were destemmed and cold soaked for 48 hours. After 48 hours the pulp was inoculated with selected yeast strains and fermentation took place at 25°C. The wine was pressed at 3°B. Malolactic Fermentation took place in stainless steel tanks and the wine was aged with French oak barrels for 18 months.

Cabernet Sauvignon:

Different blocks were hand harvested during the first week of 2014 at sugar levels between 24.8°B and 25°B. The grapes were destetmmed and cold soaked for 48 hours. After 48 hours the pulp was inoculated with selected yeast strains and fermentation took place at 27°C. The wine was pressed at 3°B. Malolactic Fermentation took place in stainless steel tanks and the wine was aged in French oak barrels for 9 months.

Available Downloads:

Tasting note [wpfilebase tag=file id=135 tpl=filebrowser /]

Bottle shot [wpfilebase tag=file id=134 tpl=filebrowser /]

Packaging [wpfilebase tag=file id=133 tpl=filebrowser /]