Vinification

Grapes are harvested manually, de-stemmed and crushed; cold is applied to reduce temperature to 10°C. Under these conditions they are pressed and only the free run juice is used and not the press fractions. Musts are decanted by statics for 36 to 48 hours and later fermented at temperatures of 16°C. After fermentation, the wine is blended and stabilized, before being bottled.

Variety: 85% Sauvignon Blanc | Region: Central Valley | Winemaker: Oscar Salas ABV: 12.5 % vol | Ageing Potential: 3 years