Sauvignon Blanc

Grape: Sauvignon Blanc 100%
Valley: Central Valley

Name winemaker: Mario Miranda Concha

VINEYARD ORIGIN
Appellation: Central Valley
Soil: Alluvial, with good permeability
Climate: Mediterranean
Grape source: Own estates and selected producers
Soil aspect (organic material, permeability): Low-fertility, permeable soils
Rainfall (mm): 600 - 700 mm

VITICULTURE PRACTICES
Vine cultivation (training, pruning, canopy management): Vertical trellising, double guyot, half-shadowed clusters
Irrigation: Traditional furrow irrigation and drip irrigation

HARVEST
Type harvest (hand-picked /machine): 70% hand-picked harvest, 30% machine harvest
Sugar level (brix): 21.5° brix
Climatic conditions (temperature, rainfall) from veraison to picking: Dry days with somewhat high temperatures

VINIFICATION
Own or third-party facilities: Own
Destemmed (yes/no/partial %): 80% destemmed and crushed

ALCOHOLIC FERMENTATION
Vessel (tank, barrel, vat): Stainless steel
Yeast strain: Zymaflore X5 and B-2000
Duration: 18-20 days
Temperature (°C / °F): 14-18°C (57°-65°)

Malolactic fermentation
Malolactic fermentation (yes/no/partial): No

AGING PROCESS IN TANK
Container Type: Stainless steel
Aging time: 2 months
Lees contact (bâtonnage, etc): Yes, with bâtonnage
Temperature (°C / °F): 10-12°C (50°-54°F)

TASTING NOTES
Appearance: Bright
Colour: Greenish-yellow
Aroma: Intense frutal nose with citric notes like lemon and grapefruits
Palate: Very fresh, balanced and with good acidity
Accompanies (food): Fish and fresh seafood, oysters, scallops
Cellaring potential: Drink now through 2010

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