Alaia Cabernet Sauvignon
2009 Cabernet Sauvignon


Vineyard: Castilla y León
Soil Type: Sandy loam with boulders on the surface and clay underneath several meters deep.
Vine Age: 20 years old.
Irrigation: Drip Method
Harvest Date: October 2009.


A rainy spring 2009, followed by a very hot & dry summer which favored the health of the grapes while ripening. The fruits were of good quality & healthy at harvest, with a good balance between the fruity flavors and acidity. Vinification was given prime importance to preserve the overall quality and the grape variety typical flavor profile, preventing oxidation and preserving the wine's natural aromas, daily monitoring and controlling of the whole process of fermentation, to create a top quality end product.

The grapes were harvested at optimum ripeness and taken to the cellar on the same day in stainless steel temperatures controlled tanks. Once at the cellar the grapes were left to cool down further.
Fermented in concrete tanks coated with epoxy, using selected yeasts to complement the primary natural aromas of Cabernet Sauvignon and the typical flavor profile in the mouth. The alcoholic fermentation was controlled at 25º Centigrade over 18 days with 2 remontages a day; in the morning and evening.
A finishing yeast was added to fix the color and soften the tannins.
Malolactic fermentation was induced by heat, using indigenous bacterias.
Aged in wood from various regions in order to obtain a well integrated and balanced wine.
No clarification or filtration.

Tasting Notes:

Color: Ruby red with hints of blue on the rim.
Nose: The nose is intense and fragrant; showing some ripe red and black berries as well as notes of vanilla, roasted coffee beans, cacao, toffee and mocha.
Palate: The palate is elegant with a rich and long finish. It is dense yet balanced with a seamless wood integration. Long and soft finish.
Other: This Cabernet Sauvignon is rather soft and tamed, will go well with grilled steak as well as barbeque.

Chemical Analysis:

Alc (%): 13.5
RS (g/l): 1.4
TA (g/l): 3.66
pH: 3.58