Tutunjian Single Vineyard Cabernet Sauvignon

The grapes are harvested by hand in April, with care given to select the best bunches of grapes from our 30 year old vines. ln order to extract color and aromas the must undergoes skin contact for 3 days at low temperatures. The must is then fermented for 7 days in stainless steel tanks with selected yeasts at temperatures ranging from 28° to 30°C (82° to 86°F). The wine is then left to macerate for two additional weeks in order to extract its fruity characteristics. After that the wine is aged in oak barrels for 8 to 12 months. Finally, the wine is cellared in bottles for 6 months before its launch on the market.