With a strong and expressive character, this Sauvignon Blanc demonstrates the potency of the San Antonio Valley, leading with its herbaceous, salty and citric notes, such as key lime and touch of minerality.

The flavor is fruity and the texture is creamy, the acidity is crisp with a juicy finish. It is a full-bodied wine, balanced, with a large personality and exquisite elegance.

The potential cellaring is 3 years, and is ideal to accompany with goat cheese, shellfish, oysters and mild fish.

Variety: Sauvignon Blanc
Appellation: San Antonio Valley
Winemaker: Carolina França
Winemaker Consultant: Juan Carlos Faúndez
Bottled:At the Estate

Vineyards
This Sauvignon Blanc comes from a vineyard located in the Coastal Mountain Range, at 71°28’14” W and 33°41’20” S with an altitude of 200 meters above sea level. The vines are 8 years old and are planted on trellises in soil composed of loam, sand and clay with granite rocks. The controlled yields are approximately 10-12 tons per hectare.

Climate
The vineyard is situated on the edge of the Coastal Mountain Range, in the area of San Antonio, 12 kilometers from the Pacific Ocean. In this area, there are pronounced differences in temperature between day and night. The average low temperature is 6°C (43°F) and the maximum borders 23°C (73°F). The valley has a Mediterranean- style climate, with rain concentrated principally in the winter, with an average annual rainfall of 350 mm. The summer, in comparison, is dry and warm. Due to the proximity of the ocean, most days there is fog in the morning and moderate winds in the afternoon. As such, the ripening of the grapes at a lower temperature allows them to develop more acidity, a crucial factor for quality white wines.

Vinification
Our grapes are harvested by hand in April and are transported in boxes of 10-12 kilograms in refrigerated trucks so the clusters are not crushed, the risk of oxidation is diminished, and the organoleptic quality of the grape is preserved. The grapes then undergo maceration at low temperatures for 12 hours. Subsequently, the juice is separated from its skins and slightly filtered to obtain a clean fermentation. Next, the must is fermented in tanks of stainless steel for 20-30 days, with selected yeasts at temperatures between 12°-13°C (53°-55°F). The aging is continued, with the lees, in steel tanks for an additional 2-3 months to reinforce the structure and aromas. Finally, the wine is bottled and launched onto the distinct markets.

Notes from the winemaker
With a strong and expressive character, this Sauvignon Blanc demonstrates the potency of the San Antonio Valley, leading with its herbaceous, salty and citric notes, such as key lime and a touch of minerality. The flavor is fruity and the texture is creamy, the acidity is crisp with a juicy finish. It is a full-bodied wine, balanced, with a large personality and exquisite elegance. The potential cellaring is 3 years, and is ideal to accompany goat cheese, shellfish, oysters and mild fish.