Valdivieso Valley Selection Sauv Blanc

Winemaking The bunches go through a careful manual selection.  They are then gently destemmed.  The berries go directly to the presses.  Fermentation takes place in stainless steel tanks at temperature controlled.  Malolactic fermentation does not occur and the wine is left in contact with its lees by a period of 3 months.

Ideal to pairwith shellfish such as oysters, sea urchins, oysters and clams, soups prepared based on fish, salads and preparations with basil, coriander and even pesto. Serve between 9 � and 10 � C.

The Leyda Valley has a strong maritime influence due to its proximity to the Pacific Ocean. This area is fresh and permits a soft and slow ripening of the fruit, that produces a higher acidity retention. Poor soils also contribute to more mineral and fresh wines.

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