The grapes were harvested between March and April, when they reached the peak of their aromatic potential. The bunches are hand-picked early in the morning, then transported and carefully selected at the winery to preserve the quality and varietal character.
The must is protected from air contact throughout the entire process, which begins with a cold maceration of 12-14 hours to increase contact between the juice and the grape skins. This is followed by slow fermentation at a constant temperature between 12 and 15 degrees Celsius, which brings out the typical aromas of fruit and minerals. After fermentation, the wine is aged for four months on the lees, and battonage is used to gently move the wine, increasing its volume and complexity on the palate. This wine is not aged in oak, to enhance the typical fruity characteristics of this variety.
This Ventisquero Reserva Sauvignon Blanc has a bright green color. It has a powerful and vibrant aroma with hints of citrus and tropical fruit, as well as spicy notes. Once considered Chile's best Sauvignon Blanc, this Ventisquero Reserva Sauvignon Blanc boasts an excellent balance of acidity and tropical fruit. A wine with a wonderfully long finish.
