CCC
120 Reserva Especial CCC
Valley: Central
Vintage

Winemaker's comments

120 CCC is a deep, dark ruby-red color that features blueberry, plum and Cassis fruit aromas along with spices and vanilla, coffee and tobacco notes from the barrel-aging. The palate has a sweet attack and evolution, with good volume, depth, and a fruity finish that leaves a refreshing mouthfeel.

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Vinification

Grapes are handpicked in April and cold-soaked for 5 days maximize color extraction. The must was fermented at 26°–28°C, according to the batch and zone. Post-fermentation maceration was carried out to enhance complexity and round out the wine. 20% of the wine was aged in French oak for 4 months to enhance sweetness and complexity. Each variety was kept separate throughout the process, seeking to make the highest quality blend possible.

Technicals details

  • Alcohol: 13.3% Vol.
  • pH: 3.76
  • Total Acidity: 4.69 g/l (Tartaric Acid)
  • Residual Sugar: 3.86 g/l

Suggested food

Serve with pasta dishes with meat or black pepper sauce, grilled or stewed red meats, pork and cheese.

Winemaker's comments

120 CCC is an intense ruby-red colored wine, with violet hues supplied by Carménère. Intense aromas of red and black fruit elegantly intertwined with wood provided by Cabernet. On the palate it is a medium-bodied wine, soft tannins, and a long finish.

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Vinification

Harvested in April, grapes are de-stemmed and gently crushed, fermentation is done at temperatures between 22 and 25 °C depending upon each variety, 20% wood is used during fermentation to increase color fixation and provide stability. After fermentation, 40% of the wine is aged in French oak for 4 months to improve development, roundness and complexity. After the ageing process, it is assembled using proportions of each variety maintaining wine balance and elegance.

Technicals details

pH: 3.6; Total Acidity: 5.02 g/l (exp. Tartaric Acid); Alcohol: 14.1 % vol.;Residual Sugar: 2.8 g/l

Suggested food

Ideal with pastas, soft cheese, not over-seasoned meats.

Winemaker's comments

Our innovative 120 Carménère / Cabernet Franc / Cabernet Sauvignon blend is a deep and intense ruby red complex and very pleasing blend of fruity aromas that recall blueberries, plums, cassis and spice, along with notes of vanilla and tobacco that come from the oak. Silky on the palate due to ripe tannins with good volume and depth, with a long, fruity finish.

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Vinification

The grapes were hand picked during the month of April, then destemmed and gently crushed. Fermentation took place at 24º–28ºC (75º–82ºF) depending on the lot and zone, and 10% oak was used during fermentation to increase color set and stability in the wines. Once alcoholic fermentation was complete, 20% of the wine was aged in French oak for 8 months to sweeten the wine and increase complexity.

Technicals details

pH: 3.75; Total Acidity: 3.13; Alcohol: 13.6; Residual Sugar: 2.5

Suggested food

Ripe cheeses, red meats, lamb, veal and game dressed with pepper, rosemary, thyme and sage sauces.

Winemaker's comments

Our innovative 120 Carménère / Cabernet Franc / Cabernet Sauvignon blend is a deep and  intense  ruby  red complex and very pleasing blend of  fruity aromas  that  recall plums, blackberries, blueberries, and  spice, along with notes of vanilla and tobacco that come from the oak. Silky on the palate due to ripe tannins with good volume and depth, with a long, fruity finish. Our innovative 120 Carménère / Cabernet Franc / Cabernet Sauvignon blend is a deep and  intense  ruby  red complex and very pleasing blend of  fruity aromas  that  recall plums, blackberries, blueberries, and  spice, along with notes of vanilla and tobacco that come from the oak. Silky on the palate due to ripe tannins with good volume and depth, with a long, fruity finish.

See details winemaker

Vinification

The grapes were hand picked during  the month of April,  then destemmed and gently crushed. Fermentation took place at 24º–28ºC (75º–82ºF) depending on the lot and zone, and 10% oak was used during fermentation to increase color set and stability in the wines. Once alcoholic fermentation was complete, 20% of the wine was aged in French oak for 8 months to sweeten the wine and increase complexity. The grapes were hand picked during  the month of April,  then destemmed and gently crushed. Fermentation took place at 24º–28ºC (75º–82ºF) depending on the lot and zone, and 10% oak was used during fermentation to increase color set and stability in the wines. Once alcoholic fermentation was complete, 20% of the wine was aged in French oak for 8 months to sweeten the wine and increase complexity.

Technicals details

pH: 3.83 Total Acidity: 3.17 Alcohol: 14.3 Residual Sugar: 2.4 pH: 3.83; Total Acidity: 3.17; Alcohol: 14.3; Residual Sugar: 2.4

Suggested food

Ripe cheeses, red meats, lamb, veal and game dressed with pepper, rosemary, thyme and sage sauces. Ripe cheeses, red meats, lamb, veal and game dressed with pepper, rosemary, thyme and sage sauces.
Annual awards:

Prowein 2010 Tasting - February 2010

Date: February 2010

Country: Germany

Vintage: 2007

Award: 86 points

Mention: 2 Stars