Sauvignon Blanc
The vintage
A winter with temperatures above average allowed for early budburst. Spring was cold compared to the relatively warm early summer. Temperatures then returned to average and stabilized.
Location
Nestled between the Pacific Ocean and the Coastal range, the appellation benefits from the cooling effect of the Humboldt current. This oceanic climate, combined with shallow and relatively poor soil, gives the perfect conditions to produce fresh and aromatic white wines.
Terroir
Los Vascos is made up of a large diversity of soils. The heart of the estate, in the valley floor, consists of sand and clay alluvions left by the erosion of neighbouring granitic hills, as well as Tosca, a very hard soil made from volcanic ashes that have been transported by rivers into the plains and compacted over time.
Grapes are mainly sourced from the coolest parts of Los Vascos in Colchagua Valley.
Winemaking
The grapes are harvested manually and mechanically, destemmed, cooled and deposited in the presses, where they are macerated for up to 12 hours. After maceration, the must is drained and pressing begins. Under constant monitoring, the blend is evaluated and a decision is made on the basis of tasting and analytical parameters.
The must is protected as much as possible from oxygen, seeking to preserve its color and characteristic aromas.
After cold decanting, which takes place at 4 to 7°C, the must with its lees is kept in cold storage for 2 weeks. The must is inoculated and fermentation begins in stainless steel tanks. The temperature does not exceed 15°C.
Finally, the must is blended and stored in stainless steel tanks.
Grapes
Tasting
Pale green color.
Intense on the nose, with citrus and herbal notes. After a few moments, exotic notes develop, with hints of passion fruit, fresh pineapple, and white peach.
On the palate, there is a sensation of a fruity and well-balanced wine, with persistence and good acidity. A wine that conveys the freshness of the season.
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