Mabo 2016

Cold maceration for 4 days at 8ºC. Aerated pump overs during fermentation. 10 days extended skin maceration. Fermentation with selected yeast strain. Aged for 18 months in French oak.

Alcohol 14 % vol Sugar 2.5 g/l
TA 5.8 g/l pH 3.45

Soil types: Granite base with small percentage of Clay
Planted: Maule Valley on Mingre Estate
Yield per hectare: 6 ton/h
Trellised: Perold System
Irrigation: Dry Land
Harvest date: Carignan second week of March, Cabernet Sauvignon third week of March and Carmenere first week of April.

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