Santa Rita 120 Reserva Especial Cabernet Sauvignon

The grapes were handpicked during the month of April. They were destemmed, crushed and cold macerated during 5 days for color extraction and fermented at 24°-28 °C (75°-82°F), 10% oak was used during fermentation to help set the color and stabilize the wines. Once the alcoholic fermentation was completed, 20% of the wine was aged in French oak for 3 months to lend sweetness and increase complexity.

Size Guide