THE VALLEY AND THE VINEYARDS
The vines used for this Sauvignon Blanc are planted on the cooler zones of the Rapel valley, especially those with a stronger influence from the Coastal Range in order to obtain the right levels of ripeness and natural acidity that are a trademark of this terroir. The vineyard is trained using standard VSP techniques and yields an average of 13 – 14 tons per hectare. Grapes are harvested during the first week of March when temperatures are low enough to ensure grapes will not exceed 10º C.
Alcoholic fermentation is conducted in stainless steel tanks at 10 – 12º C for 20 days. Pre-fermentation maceration takes place at a temperature of 8º C for 6 hours. The wine is bottled while still young and without barrel aging as a way to preserve its aromatic intensity.
Fresh salads, fish and shellfish. Also ideal as an aperitif. Serve at 10-12º C.