Sauvignon Blanc

The grapes come from dierent growers in Chile’s Central Valley, where there is a predominance of alluvial soils in most areas. A wide range of strategies is used in managing the canopy, all aimed at maximizing the amount of sunshine reaching the area where the fruit is ripening. The preferred technique consists in training the shoots vertically, which improves their exposure to the sun’s rays and enhances the development of flavour in the fruit. Irrigation is applied in a measured fashion, in order to maintain the balanced growth of the vine and achieve a constant rhythm of ripening. The grapes are harvested by hand to ensure that they reach the winery in top condition. They are separated from the stalks and then crushed, leaving a considerable percentage of the grapes whole; then the must is cooled and put aside to settle. Later, it is inoculated with selected yeasts to bring about alcoholic fermentation. This process takes 20 days at controlled temperatures between 14º and 16º C, in order to obtain a maximum of aromas and varietal character.