Sub-region: Curico Valley
Varieties: Sauvignon Blanc 80%
Soil: Loam | Clay
Total Acidity: 5.5 g/L
Residual Sugar: 100 g/L
Age of vines: 22 years
Vine management system: Vertical Shoot Positining(VSP)
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 15 tons/hectare (6.1 metric tons/acre)
Harvest method: Hand picked with double selection in vineyard, in first half of May.
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). Requingua receives coastal breezes during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
These Sauvignon Blanc and Semillon grapes come from a single parcel where the two varieties are mixed. It is in a low, humid sector of Requingua, where “noble” botrytis can develop thanks to the alternation of fog (morning) and sunshine (starting at mid-day). e soil is deep and clayey.
Fermentation: Starts with active dry yeast (Cerevisiae).Complete fermentation in stainless steel vats.
Temperature: 16-18 degrees Celsius (61-64 Fahrenheit).
Aging: 25% in French and American oak barrels and the rest in stainless steel vats
Appearance: Golden yellow.
Nose: Intense peach, walnut, almond and honey.
In mouth: Ample and balanced, thanks to good acidity.
Pairing recommendation: Foie gras, blue cheese.