Tussock Jumper Cabernet Sauvignon

MY ROOTS
My harvest starts in early March. Grapes are crushed immediately after to preserve the optimal aromas. A prefermentative maceration is performed at 12ºC during 48 hours. Then fermentation takes place between 23ºC and 26 ºC, during 9 days, with the addition of selected yeasts. 30% of this blend is oak aged for 3 months, half in French oak and half in American oak.

APPELLATION
Tulum Valley San Juan

MY ANALYSIS
Alcohol: 13.5%
Total Acidity: 5.9g/L
Residual Sugar: 4.4g