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Finca La Pascuala Tolombón Vineyard, Cafayate, 1700 m. The grapes were harvested by hand, during the morning, at the end of March, and cold-soaked at 8°C for 48 hours before starting fermentation. The must was inoculated with selected yeasts and fermented seven days at a controlled temperature between 24 and 26 ° C in stainless steel tanks. After fermentation, the wine was kept for 14 days in contact with the grape skins for greater extraction. The wine was then racked and stored at 18°C, for the malolactic fermentation. Aged 8 months in oak barrels and then a minimum of 6 months in bottle. Intense red color, very expressive., rich, harmonious, and with an elegant finish. Drink now - 2016.
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