CCC

120 Reserva Especial

CCC

Vintage

  • 2017
    • 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.

    • 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.

    • Potential aging:

      3 to 5 years.

    • 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.

  • 2010
    • 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.

    • 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.

    • Potential aging:

      3 to 5 years.

    • 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.

  • 2008
    • 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.

    • 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.

    • Potential aging:

      3 to 5 years.

    • 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.

  • 2006
    • 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.

    • 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.

    • Potential aging:

      3 to 5 years.

    • 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.

Annual awards:

  • 2010
    • Prowein 2010 Tasting - February 2010
      • Date: February 2010
      • Country: Germany
      • Vintage: 2007
      • Award: 86 points
      • Mention: 2 Stars