Koyle Don Cande Cinsault

Koyle Don Cande
Cinsault

Las uvas fueron cosechadas en la VIII región, en el sector de Bularco, D.O. secano Interior – Coelemu. Éstas fueron cosechadas a mano en bandejas de 15 Kilos. Los racimos y las bayas (posterior al despalillado) fueron seleccionadas a mano y depositadas en un tanque de acero inoxidable de 10.000 litros de capacidad.

Se realizó una maceración pre fermentativa en frío de 3 días. Al cuarto día se realizó la inoculación de levaduras seleccionadas. La fermentación alcohólica, se desarrolló con temperaturas máximas de 27°C. Durante ésta, se realizaron pisoneos para favorecer la extracción controlada de polifenoles, aromas y color.

Tras la fermentación alcohólica, un tercio del vino fue destinado a huevos de cemento y los dos tercios restantes a un tanque de acero inoxidable y barricas usadas. Luego de 6 meses (octubre de 2013) se realizó el envasado, el cual se llevó a cabo sin tratamientos de estabilización y con una filtración por membranas de 5 um.

Ficha Técnica 2013

Análisis de Laboratorio:
Alcohol 14
pH 3,62
Acidez Total (H2 SO4) 3,67 g/lt.
Azúcar Residual 2,8 g/lt.
SO2 Libre 0,025 g/lt.

Ficha Técnica 2014

Origin Bularco, Itata, Chile
Grape Variety 100% Cinsault
Cases Produced 1.050 cases of 12 bottles produced
Tasting Notes Intense in the nose, this rex offers notes of powdered red berries, flowers and native herbs with a touch of  pepper. The structure is elegant and vibrant, salted notes and freshness.  Very pure and nicely  delineated.
Winemaker’s Notes The terroir of this special vineyard  owned by  Candelario Hinojosa (Don Cande), is granite with quartz stones, with a slope exposure to the south.  Bularco is such a unique place that it inspired me to create this wine. From this magnificient vineyard, with bush vines more than 50 years old with no irrigation, I decide to extract in the more gentle way to express the best of this terroir.  I obtained this by harvesting with all the fresh fruit potential, in one unique lot and day, and vinifying with very gentle extraction, with part of selected bunches and no pump remontage, only with pisagge and the use of is native yeasts during the fermentation. After 6 month working over the fine lees with no sulphur, in old barrels and concrete eggs,the result of this is that the aromas, balance and mineralogy of this unique place is expressed in every bottle of Koyle Don Cande.
Oak Aging 50% in  old barrels
Filtering 1 soft cartridge before bottling
Yield of Vineyard 2 kg per plant
Cellaring Recommendations 5 years
Recommended 12º to 14ºC
Serving Temperature
Decanting Not Needed
Basic Analysis
Alcohol 13,5º
pH 3,56
Total Acidity (H2 SO4) 4,18 g/lt.
Residual Sugar 1,1g/lt.
Free SO2 20ppm

Ficha Técnica 2015

Origin Bularco, Itata, Chile
Grape Variety 100% Cinsault
Cases Produced 1.330 cases of 12 bottles produced
Tasting Notes Coming from a dry and warm season, this is fresh, with good energy to the core of raspberry and bay leaves. The structure is elegant and vibrant, salted notes and minerality stretch out on the finish.  Very pure and nicely  delineated.
Winemaker’s Notes The terroir of this special vineyard owned by Candelario Hinojosa (Don Cande), is granite with quartz stones, with a slope exposure to the south. Bularco is such a unique place that it inspired me to create this wine. From this magnificent vineyard, with bush vines more than 50 years old with no irrigation, I decide to extract in the more gentle way to express the best of this terroir.  I obtained this by harvesting with all the fresh fruit potential, in one unique lot and day, and vinifying with very gentle extraction, with part of selected bunches and no pump remontage, only with pisagge and the use of is native yeasts during the fermentation. After 6 month working over the fine lees with no sulphur, in old barrels and concrete eggs, the result of this is that the aromas, balance and mineralogy of this unique place is expressed in every bottle of Koyle Don Cande.
Oak Aging 50% in  old barrels
Filtering 1 soft cartridge before bottling
Yield of Vineyard 2 kg per plant
Cellaring Recommendations 5 years
Recommended 12º to 14ºC
Serving Temperature
Decanting Not Needed
Basic Analysis
Alcohol 13,5º
pH 3,45
Total Acidity (H2 SO4) 4,28 g/lt.
Residual Sugar 1,4g/lt.
Free SO2 20ppm
ZET