Santa Rita Sauvignon Blanc Reserva Casablanca Valley 2010

External Review by We Speak Wine:

Winemakers CommentsThis wine has a brilliant yellow color with green hues. Its intense aroma is a fragrant blend of citrus fruit and maracuya with a herbaceous backdrop typical of this variety. On the palate, it is concentrated, with a pleasant acidity that highlights its freshness, firm structure and excellent persistence.Vinification20% of the grapes were cold macerated for 18 hours at temperatures under 5°C. The rest were crushed and immediately pressed. Free-run and low pressures were used to produce the Reserve level, in order to ensure high fruit concentration and a good acidity balance, which is essential to this style of fresh and crispy Sauvignon Blanc. Highly fined musts fermented allow good fruit development and retention. Some at low temperatures (10-11°C) work on its lees is done before its fining. Potential Aging2-3 yearsTechnical DetailsAlcohol: 13.5° CTotal Acidity: 6.44 g/l (Expressed in. Tartaric Acid)pH: 3.01Residual sugar: 1.3 g/l

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  • 2010

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Color: White
Variety: Sauvignon Blanc
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External Reviews for Santa Rita Sauvignon Blanc Reserva Casablanca Valley

External Review
Source: We Speak Wine
02/05/2013

Winemakers CommentsThis wine has a brilliant yellow color with green hues. Its intense aroma is a fragrant blend of citrus fruit and maracuya with a herbaceous backdrop typical of this variety. On the palate, it is concentrated, with a pleasant acidity that highlights its freshness, firm structure and excellent persistence.Vinification20% of the grapes were cold macerated for 18 hours at temperatures under 5°C. The rest were crushed and immediately pressed. Free-run and low pressures were used to produce the Reserve level, in order to ensure high fruit concentration and a good acidity balance, which is essential to this style of fresh and crispy Sauvignon Blanc. Highly fined musts fermented allow good fruit development and retention. Some at low temperatures (10-11°C) work on its lees is done before its fining. Potential Aging2-3 yearsTechnical DetailsAlcohol: 13.5° CTotal Acidity: 6.44 g/l (Expressed in. Tartaric Acid)pH: 3.01Residual sugar: 1.3 g/l



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