Montes Wines

Parcela 15 - Millahue de Apalta Santa Cruz CHILE

Telefon: +56 222 484 805


Bright and crystalline straw yellow in color. High aromatic potential, typical of the Leyda Valley with a blend of aromas of white fruits such as fresh pineapple, white peach, and passion fruit along with floral and citrusy notes and a hint of asparagus in the background. The palate is fresh and crisp with an impressive attack. This is a light Sauvignon Blanc with a long and pleasing finish.

Harvest Date: March 12–20.
The 2014–2015 season can be considered normal in terms of precipitation and water availability during the
phenological stages that they most need. The winter was quite rainy, which enabled us to accumulate the water necessary to reach harvest in good condition in an area where water is at a premium. January was very cloudy in the valley, and February was partially clear and a bit warmer than usual, which allowed us to begin harvesting at the end of the month with good, crisp, and aromatic skins with the correct sugar and acidity levels.
In terms of comparison, there were no major differences in harvest dates for our Limited Selection with respect to the 2013–2014 season. The most notable differences were basically that the fruit developed under conditions of optimal temperatures and water availability, which enabled very good quality and concentration levels.

The vineyards are located in the Leyda Valley, approximately 8 km from the Pacific coast on moderately sloping hillsides with granitic soils and a predominance of clay. The vines are planted to a density of 5,555 plants per hectare and trained to vertical shoot position. Pruning is aimed at achieving low yields to allow the grapes to ripen a little earlier, which occurs up to 7,000 kg/ha. The vine canopies are kept intact until harvest to preserve a very good level of bunch coverage, which enable the fruit to reach harvest with a very good level of aromas in the skins.

The grapes were hand picked into small, 10-kg boxes, and the fruit was selected prior to processing to remove any damaged or imperfectly ripe grapes. The bunches were then destemmed and deposited into a tank for cold maceration at 9ºC (48°F) and held for at least 12 hours of skin contact, during which time aromatic precursors were extracted from the skin cells and absorbed into the juice. Following the maceration, the juice was drained to another tank for a 24-hour static decantation before the clean must was racked off, leaving the larger particulates behind. For our Limited Selection, we aim to begin the fermentation process with very clean juice, which allows for the slower fermentations that preserves the aromas in the wine. Part of the wine was co-inoculated with two types of yeast. Using Metschnikowia pulcherrima in conjunction with the typical Saccharomyces cereviciae helps liberate the production of terpenes and volatile thiols to achieve wines with higher aromatic potential.
Alcoholic fermentation lasted 25 days at 12º–13ºC (54°-55°F), which conditions and controls the speed of the fermentation kinetics very well. Once fermentation was complete, 100% of the wine was sulfited to completely detain all yeast activity and protect it from oxidation. The wine was stabilized for proteins and tartaric precipitates prior to bottling using membranes as a filtering medium to ensure the wine’s correct microbiological quality.

Cellaring Recommendations: Store in a cool, dry place at no more than 15ºC (59°F) and away from sources of light.
Recommended Serving Temperature: 12º–13ºC (54º–55ºF).
Decanting: Not required.
Food Pairing: Highly recommended with razor clams Parmesan, salmon ceviche, Patagonian blenny fish, and shrimp in garlic sauce.

Allgemeine Merkmale

Denomination of Origin: Leyda Valley.

Clone Selection: Clones 1 & 242.

Filtering: Sterile cartridge (membrane).

Vineyard Yield: 7 ton/ha (3.4 ton/acre).

Grape Variety: 100% Sauvignon Blanc.

Oak Aging: None.

Ausführliche Beschreibung

Alcohol: 13.0%

Total Acidity (H2SO4): 4.10 g/lt.

Residual Sugar: 2.0 g/lt.

pH: 3.12 g/lt.

Volatile Acidity (C2H4O2): 0.39 g/lt.

Free SO2: 28.0 mg/lt.

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