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Cabernet Sauvignon 2013LeCape_CabSav_2013

A single block was hand harvested during the last week of March at sugar levels between 24.8°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 28°C. The wine was pressed at 3°B. MLF (Malolactic fermentation) took place in stainless steel tanks and the wine was aged in French Oak barrels for 18 months.

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