Country and Region:
D.O Leyda Valley
Grape Varieties :
On arrival at the winery, the Pinot Noir grapes were hand-harvested into 12-kilo bins. The clusters and individual grapes were sorted on selection tables. The grapes were then gravity-fed into the vat where the fermentation took place. The grapes were destemmed and gently crushed and then underwent a cold pre-fermentative maceration at 7°C for 3 to 5 days.
For fermentation, the temperature was increased to 15°C and selected yeasts were injected into the must to start fermentation at a temperature of between 24°C and 26°C for a period of 5 - 7 days. Punching down and smooth pump-overs were used each day to gently submerge the skins in the fermenting juice in order to extract colour and volume. Once the alcoholic fermentation was complete, a post-fermentative maceration took place for a period of between 3 and 10 days. Then the wine was matured in oak barrels for 10 months prior to being blended.
Silver - Sommelier Wine Awards 2017
The Sibaris range is named after the Ancient Greek city of ‘Sibaris’, which was located in Magna Grecia, today’s Southern Italy. The city amassed great wealth thanks to the fertile land and busy port and its inhabitants (Sybarites) became a byword for hedonism and opulent luxury rather like the modern day ‘Bon Vivant’. Undurraga dedicate this sophisticated range to all those who enjoy the good life and regard life as one long search for pleasure. Sibaris is hot on the heels of the T.H wines in terms of awards, the Chardonnay has just picked up Gold medals at the Concours Mondial de Bruxelles 2016 as has the Carménère which also scooped Gold at the IWSC 2015 going on to win the overall Carménère Trophy. The Sauvignon Blanc too won a Gold Medal and a Regional Trophy at the 2015 Decanter World Wine Awards.