Cremaschi Furlotti Winery

Estado 359, piso 4, Santiago, Chile

Phone: +56 2 5862510

Website: cf.cl



Bright ruby red colour with purple tonalities, attractive aromas of blackberries and plums mingled to soft notes of toasted wood. On the palate the wine is soft with red fruit and spicy flavours. Smooth, fruity and complex ending.

Enjoy with dark and white meats and a variety of cheeses. Ideal with Beef stew, Pork chops and a variety of
soft-ripened cheeses like Brie and Camembert. We suggest uncorked one hour before and serving at 18°C.

General properties

VARIETIES: 100% Carmenere


TOTAL ACIDITY: 4.91 g/L (Tartaric Acid)


Ph: 3.8


Detailed specifications

HARVEST: The grapes were harvested and immediately refrigerated at temperatures between 12 and 16 ° C.

CRUSHING: The grapes are crushed in a roller crusher. The fermentation tank is filled with the crushed grapes.

COLD MACERATION: The crushed grapes are benefit from contact between the juice and the grape skins for 48 to 72 hours in low temperature (under 15 °C). This technique, increases the aromatic extraction and the color extraction.

INOCULATION: The juice is then inoculated with a selected pure yeast culture.

FERMENTATION: Fermentation is carried out between 25 and 28 °C during 8 days.

COLOR EXTRACTION: Pumping over by taking the juice from under the cap of skins and irrigating the skins in an intermittent manner.

POST. FERMENTATIVE MACERATION: The wine is left on skins for two weeks after fermentation has finished or when our winemaker considers that the required amounts of color, flavor and tannin have been extracted.

MALOLACTIC FERMENTATION: During post - fermentative maceration stage, the wine undergoes malolactic fermentation for action of Leuconostoc oenos Bacteria. This bacteria is endemic in our vineyard, and its addition is not usually required, and malolactic fermentation usually occurs naturally.

RAKING: After malolactic fermentation, the wine is allowed to settle and is then racked under carbon dioxide protection (CO2) to remove the gross lees. At racking, sulphur dioxide is added to provide between 20 and 35 milligrams per liter free.

OAK MATURATION: 50% of the wine is storaged in French Oak Barrels ( 50% first use, 25% second use, 25% third use). Time of storage is usually 8 months. Temperature of storage is in the range of 12 to 18°C.

FINING: To remove phenolics and bitter tannins is used natural claricants. Finally, the wine is filtered with diatomite earth.

COLD – STABILIZATION: The wine is cold-stabilized by chilling to between –4°C and –2°C. Finally, the wine is filtered with diatomite earth.

BOTTLING: The bottling is carried out in Monoblock GAI, with inert gas protection. Before the filling, the wine is filtered with Pad filtration.

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