Sauvignon Blanc




Sub-region: Curico Valley
Varieties: Sauvignon Blanc
Soil: Loam | Clay
Alcohol: 13%
Total Acidity: 5.5 g/L
Residual Sugar: 2g/L




Age of vines: 22 years
Vine management system: VSP(Vertical Shoot Positioning) trellis.
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 18 tons/hectare (7 metric tons/acre)
Harvest method: Hand picked during the last week of February.




Warm temperate climate with a Mediterranean rainfall regime and a wide fluctuation between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers,or 37 miles). These vineyards receive coastal breezes during the afternoon whichhelp keep summer temperatures moderate. Annual precipitation averages about 600millimeters, or 23.6 inches, concentrated in the winter months.




Maceration: Initiated with active dry yeast (Cerevisiae) at temperatures ranging between 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Aged on its lees in stainless steel tanks for 2-3 months before bottling.


Appearance: Bright pale yellow with green highlights.
Nose: Intense notes of citrus and green apples on the nose with a faint hint of grass.
In mouth: Very fresh and crisp on the palate, light bodied, with a very fresh finish.

Pairing Recommendation: Green salads, ceviche, sushi.

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