Elaboration of Raimat Moli Cabernet Sauvignon 2015
Raimat Moli Cabernet Sauvignon 2015 (Cabernet Sauvignon)
the best Raimat cabernet farms were selected for this varietal. maceration was performed cold to enhance fruit aromas and get a better structure and color. Fermentation was carried out with the skins in stainless steel tanks for 10 days at a controlled temperature between 25 - 28ºC. During this time were conducted with different pumping frequency and intensity, depending on the time of fermentation in which he was, in order to extract the best qualities of uva.Una After finishing the fermentation contact with grape skins remained parapoder achieve greater extraction aroma, color and structure.
After the post-fermentation maceration, wine skins are separated, pressed and subsequently began malolactic fermentation. Part Cabernet malolactic fermentation in barrel and part in stainless steel to have different fractions combined perform coupage have today.
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Wineries Raimat were the second major project Raventos family, a pioneer in the production of cava in Spain through its winery Codorniu. Raimat the first winery was built in 1918 by the modernist architect Rubio i Bellver, quite innovative at the time. In 1988, was renovated by the architect Domingo Triay, who designed a two-story pyramid.More about the Winery