Sauvignon Blanc

Estate: Requingua
Sub-region: Curico Valley
Varieties: Sauvignon Blanc
Soil: Loam/clay
Alcohol: 13%
Total acidity: 5,5 g/L
Residual sugar: 2 g/L

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Age of vines: 22 years
Vine management system:Canopy
Density: 1660plants/hectare (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.

Warm temperate climate with a Mediterranean rainfall regime and a wine fluctuation between daytime and nighttime temperatures, resulting fiom 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.

This Sauvignon Blanc is made starting with grapes from parcels in the Requingua estate’s northern sector, characterized by deep, loam~clay soil.

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 fiom oxidation.
Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.

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.

Pairing recommendation: Green salads, ceviche, sushi.