Sauvignon Blanc grapes were hand-picked at 21.3° Brix at their peak of flavor, maturity and balance; “cold-macerated” in a closed press for 2 hours, then gently pressed and cold-fermented slowly for 20 days, off the skins, to retain the grape’s aromatic components so special to the Leyda terroir; then racked, filtered, and bottled, sealed with a Stelvin closure to maintain freshness.
Chile - Leyda Valley
Clear, straw-yellow color. On the palate, grassy, citrus with ginger notes, well-balanced, intense, with a touch of minerality. Dry, fresh, with a clean finish.
Anything you'd put lemon on, even a salad, veggies, fish, shrimp, goat cheese, especially ``Monte Enebro`` goat cheese from Spain.
Leyda Valley, Chile – This region sits on a set of rolling hills on the seaward side of the coastal range, particularly cold because of the Humboldt Current and consequently produces bright, vibrant wines. The soil here at 180 mts. above sea level is largely clay and loam over a granite base with moderate drainage.