Montes Zapallar Sauvignon Blanc 2024

The grapes were hand picked into 12kg trays very early in the morning, then transported to the winery in refrigerated containers to keep them at the lowest temperature possible. Bunches were carefully selected, destemmed and subjected to a cold soak (below 10°C) for 12-24 hours to allow for optimal extraction of the aromatic elements from the skins. The clean juice was then racked off its larger solids into the fermentation tanks. Fermentation took place using indigenous yeasts for around 30 days at a cool 10°-12°C. After deciding on the components of the final blend, the wine was kept on its lees for 6-8 months before being lightly filtered and bottled.