On the front label it states "Made from natural yeats that yield greater depth and complexity".
The grapes for this wine come from the La Escultura Estate vineyard in Casablanca Valley. The grapes were hand harvested into 14Kg boxes during the first week of April. The vineyard features clay and sandy loam soils with low vigour. It was planted in 1997 with the 96, 458, and Mendoza clones. Vineyard management includes drip irrigation and vertical shoot positioning. The aim is to obtain a density of 18 buds per metre, for in yields close to 8 ton per hectare balanced by adequate vegetative growth.
Fermentation took place at temperatures between 14 and 22 degrees and approximately 70% of the final blend was further enhanced with malolactic fermentation. The entire blend was aged “sur-lie” for 10 months in French oak barrels (17% new), cold settled for 4 weeks at -3 degrees, and then bottled in January 2008. The pH of the finished wine was 3.3, the total acidity was 6.76 grammes per litre (tartaric acid), and the residual sugar was 2.64 grammes per litre.
Colour : Lemon/yellow
Aroma : Nutty, oranges, pineapple, buttered toast
Taste : Toast, creamy, lemon, citrus, pineapple
Price : 159 SEK
Alcohol : 13.5%
Mark : B-
Website : Vina Errazuriz