Wij serveren al jaren de lekkere Chileense wijnen van Viñas Carmen.
Onderstaande info en veel meer is terug te vinden op de site van de wijnmaker: Viñas Carmen www.carmen.com
Wij bieden deze wijnen ook te koop aan. Klik hier voor een actuele prijslijst.
The grapes were handpicked. After the pressing, which is one of the most important steps for the white wines, the must was kept in contact with its lees for 8 days at 4ºC, to extract concentrated aromas. 80% of the must was fermented in tanks and 20% in barrels, where it remained during 4 months before blending and bottling. No malolactic fermentation was made in this wine.
Carmen Sauvignon blanc
The grapes were handpicked and carefully selected before pressing to preserve their varietal aromas. After crushing the grapes were macerated with sediments under cool temperature (4º C) for 5 days. Alcoholic fermentation of clarified juices took place in stainless steel tanks at 12 -14. It stayed in contact with its lies for two months before bottling. It was blended and bottled young to preserve the intensity of this variety.
87% Gewürztraminer 13% Semillon
100% of the grapes were handpicked and strictly selected before crushing. Immediately after crushing, the grapes stayed in the press, for a 6 hours skin contact reductive period, between 4ºC at 5 °C. Then, they were gently pressed. The most was fermented in stainless steel tanks with selected yeasts, between 12º C and 13º C.
85% Merlot 15% Cabernet Sauvignon
The grapes were handpicked. The grapes remained with the skins for 8 days at 2°C cold maceration before the fermentation. The alcoholic fermentation took place in stainless steel tanks at 24º-25ºC. Malolactic fermentation took place naturally in tanks and in barrels. 30% of the wine remained in French and American oak barrels for 6 months.
Carmen Cabernet Sauvignon
85% Cabernet Sauvignon 6% Cabernet Franc 9% Sirah
Our best grapes for this wine were handpicked. The grapes remained with their skins for 8 days at 5°C – 6ºC cold maceration. Alcoholic fermentation took place in stainless steel tanks at 26ºC to 28ºC. Malolactic fermentation took place naturally in tanks and barrels. 30% of the wine was aged in French and American oak for 6 months.
Onze kwaliteitscava is van het huis Pere Ventura uit Penedès, Spanje: www.pereventura.com
Cava Pere Ventura "Brut Reserva"
Elegante droge cava met een prikkelend mondcontact en aangename afdronk. Met een toets van appel en citroen.
Cava Pere Ventura Brut Nature "Trésor"
35% Xarel-lo, 35% Maccabeo en 30% Parellada. Krachtige cava met een lange afdronk. Een subtiele balans tussen fris en complex.
Brut Nature is een stijl zoals in de brut zero of sans dosage bij Champagne: schuimwijn zonder toevoeging van rietsuiker.
Deze methode wint meer en meer terrein bij serieuze cava huizen.
ASEC team BVBA - Verkensmeersstraat, 4 - 1740 Ternat - Belgium