Country and Region:
Lo Abarca Valley
T.H (Terroir Hunter)
Grape Varieties :
The grapes are carefully transported and rigorously sorted at the winery, to ensure that only ripe clusters undergo gentle pressing. To preserve the characteristics of the Lo Abarca vintage, the clusters showing noble rot or botrytis (around 3%) are not removed during selection and this helps develop the wine’s complexity. Free run and lightly pressed juice is chilled to 8°C and cold stabilized for 48 hours. The free run and lightly pressed juice is then racked to a stainless steel tank and 500-litre oak barrels, where it is fermented at low temperatures (13°C-15°C) for 23 days, until dry. After fermentation, the wine is left over its lees for five months prior to blending. The winemaker uses a battonage regime that enhances the texture on the palate, lending more body, weight and interest to the wine. The final blend consists of 80% stainless steel and 20% barrel-fermented Sauvignon Blanc.
IWC 2016 - Chilean Sauvignon Blanc Trophy,
Chilean White Trophy and Gold Medal Winner