The grapes for our Estate Sauvignon Blanc come from selected vineyards that grow close to the Pacific Ocean’s coast in the Aconcagua Region, on rolling hills at an altitude of 100 to 300 meters above sea level. Gentle Pacific breezes and morning fog make these vineyards ideal for producing refreshing Sauvignon Blanc.
Grapes were picked by hand and take to the winery, where they were carefully destemmed, crushed and pressed. The must was lightly clarified and fermented in stainless steel tanks. Fermentation took between 15 to 20 days, and the resulting wine was then separated into different lots that stayed in touch with their lees for three months to intensify its distinctive fruit character and develop a nice texture.
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