SAUVIGNON
BLANC
ORIGIN:
Chile
Central Valley Region
Curic Valley Subregion
Molina Viticultural Area
GRAPE:
VARIETY 100% Sauvignon Blanc proprietor's single vineyard grapes,
from ungrafted selected clones of pre-philloxera French rootstock.
SOIL:
Loam and clay soil, medium to low fertility, well drained gravely
subsoil.
HARVEST:
February 26 to March 19, 2000.
PROCESSING:
Harvested by hand and carried to the winery in 18 Kg. boxes immediately
after cutting. Destemmed and chilled to 10†C. Two to four hours skin
contact maceration at 10†C. Pneumatic pressing and 24 hours static sedimentation
at 10†C prior to fermentation. Fermented in stainless steel tanks at
15†C constant temperature for 14 days.
ANALYTICAL
DATA:
Alcohol: 13.3
Total Acidity: 4.73
Residual Sugar: 2.86
pH: 3.42% by vol.
CELLARING
ABILITY:
Best when young, but will hold varietal character for 1 to 3 years.