Sauvignon Blanc Varietal
Suelo: Loam clay
Acidez total: 5,5 g/L
Azúcar residual: 2 g/L
Mediterranean climate characterized by large day/night temperature differences as a result of the proximity with the Pacific Ocean (80 Km) and the Andes Mountains (60 Km). Unlike the neighboring areas Our Winery receives a fair amount of wind coming from the south during the summer afternoons. This helps keep the temperature from rising too much during the summer months. Annual precipitation is of 600mm concentrated during the winter months.
This Sauvignon Blanc is made starting with grapes from parcels in northern sector, characterized by deep, loam-clay soil.
Age of vines: 22 years
Vine management system: Canopy
Density: 1,660 plantctare (670 plants/acre)
Yield: 18 tons/hectare (7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the last week of February.
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
Nota de cata
Appearance: Bright, pale yellow with green highlights.
Nose: Intense nose of citrus and green apples, with a faint hint of grass In mouth: Crisp mouth entry; light bodied, with a very fresh finish.