120 Sauvignon Blanc Reserva Especial
- Santa Rita
- Sauvignon Blanc
Alcoholic and malolactic fermentation in stainless steel tanks. Soils with a silty-clay structure in gentle valleys at the foot of the Andes. Semi-humid Mediterranean climate with a rainy winter and a cold spring that extends the season. Summers are generally dry with maximum temperatures in excess of 30° C. During February the temperature begins to decrease and the influence of the mountain range allows for the greatest thermal oscillation. The soil, located in the foothills of the Andes Mountains, has a loamy or silty-clay texture and good drainage. The manually harvested grapes are destemmed and crushed, giving a cold shock which is applied to lower the temperature to 10°C. Under these conditions they are pressed and only the juice drainage is used and not the press fractions. The musts are decanted statically for 36 to 48 hours and then fermented at temperatures of 16 °C. Once fermentation is complete, the must is blended and stabilised protein- and tartaric-stabilised, and then bottled. Screw cap. Contains sulphites.