Sub-region: Curico Valley
Total acidity: 5.5 g/L
Residual sugar 2 g/L
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes mountains (50 kilometers, or 37 miles). Requingua — Corner of the Winds in the indigenous Mapundungun language — receives coastal breezes during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated in the winter months.
This Sauvignon Blanc is made starting with grapes from parcels in the Requingua estate’s northern sector , characterized by deep, loam-clay soil.
Age of vines: 22 years
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 18 tons/hectare (7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the last week of February.
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
Appearance: Bright, pale yellow with green highlights.
Nose: Intense nose of citrus and green apples, with a faint hint of grass
In mouth: Crisp mouth entry; light bodied, with a very fresh finish.
Pairing recommendation: Green salads, ceviche, sushi.