Terrunyo Sauvignon Blanc 2022

Winemaking Notes

Grapes were hand harvested, then destemmed, cooled, and pressed at low temperatures (9-10 °C). Manual pressing in a pre-pneumatic press, at low pressures, with the minimum number of turns to avoid raising the pH. Highly reductive process to avoid oxidation. Pectolytic enzymes are used for decanting with the juice at 10-11 °C. Fermentation lasts 14 days at a temperature between 13-20 °C. Then the lees are periodically stirred to finish developing the complexity of the wine without wood. The whole process is in steel tanks.

Vineyard Notes

The Los Boldos vineyard is located 280 meters above sea level, only 18 kilometers from the Pacific Ocean, in the coolest sector of the Casablanca Valley. The vines come from clone 1 Davis (100%) and are trained in double Guyot. The vineyard is characterized by cloudy mornings and cold, windy days. In the spring, there are frosts. Grapes ripen slowly and late—permeable soils with low organic matter content. The soils are of colluvial origin, with red clays in the first 35 centimeters. This is followed by decomposed rocks (alterite) and granitic soil. Poor in organic matter, fairly porous, and well drained. There is a sector with black clay that retains a little more moisture. The climate is Coastal Mediterranean with notable maritime influence. This area is known for having a large thermal amplitude between day and night. The coastal influence promotes misty mornings and breezes from the Pacific Ocean.