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Artist Series – First Cradle of Wine https://www.firstcradleofwine.com Tue, 11 Aug 2020 14:14:21 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9.4 https://www.firstcradleofwine.com/wp-content/uploads/2022/01/Untitled-2-150x150.png Artist Series – First Cradle of Wine https://www.firstcradleofwine.com 32 32 2015 Cavalchina Bardolino Chiaretto https://www.firstcradleofwine.com/product/2015-cavalchina-bardolino-chiaretto/ Tue, 11 Aug 2020 14:14:21 +0000 https://lagar.vamtam.com/?post_type=product&p=6588 Product link.]]>
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Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2016 Cavalchina Bardolino Chiaretto https://www.firstcradleofwine.com/product/2016-cavalchina-bardolino-chiaretto/ Tue, 11 Aug 2020 14:13:45 +0000 https://lagar.vamtam.com/?post_type=product&p=6586 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2013 Cerasuolo d’Abruzzo https://www.firstcradleofwine.com/product/2013-cerasuolo-dabruzzo/ Tue, 11 Aug 2020 14:03:46 +0000 https://lagar.vamtam.com/?post_type=product&p=6571 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2014 Cerasuolo d’Abruzzo https://www.firstcradleofwine.com/product/2014-cerasuolo-dabruzzo/ Tue, 11 Aug 2020 14:03:04 +0000 https://lagar.vamtam.com/?post_type=product&p=6569 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2015 Sangiovese Sierra Folia https://www.firstcradleofwine.com/product/2015-sangiovese-sierra-folia/ Tue, 11 Aug 2020 13:27:08 +0000 https://lagar.vamtam.com/?post_type=product&p=6566 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2014 Sangiovese Sierra Folia https://www.firstcradleofwine.com/product/2014-sangiovese-sierra-folia/ Tue, 11 Aug 2020 13:26:26 +0000 https://lagar.vamtam.com/?post_type=product&p=6564 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2016 Rivera Nero Rosato https://www.firstcradleofwine.com/product/2016-rivera-nero-rosato/ Tue, 11 Aug 2020 13:12:38 +0000 https://lagar.vamtam.com/?post_type=product&p=6544 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2017 Rivera Nero Rosato https://www.firstcradleofwine.com/product/2017-rivera-nero-rosato/ Tue, 11 Aug 2020 13:11:51 +0000 https://lagar.vamtam.com/?post_type=product&p=6542 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2018 Rivera Nero Rosato https://www.firstcradleofwine.com/product/2018-rivera-nero-rosato/ Sat, 11 Apr 2020 23:50:32 +0000 https://lagar.vamtam.com/?post_type=product&p=1828 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]> 2013 Sangiovese Sierra Folia https://www.firstcradleofwine.com/product/2013-sangiovese-sierra-folia/ Sat, 11 Apr 2020 22:49:15 +0000 https://lagar.vamtam.com/?post_type=product&p=1818 Product link.]]>
Technical

Harvest Date: Sept. 21th – Sept. 29th 2015
Fermentation: 30 Days
Aging: 12 months in stainless steel
ML: 0%
Wine Composition: 100% Merlot
Barrels Produced: 1028 cases
pH: 3.30
Alcohol: 13.5
Acid: 6.4g/L

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
]]>