Molina Vineyard. VII region, Chili (Central Valley) La Huerta Vineyard. Cold area with Andes influence. Nice tropical fruit. San Miguel Vineyard. Low afternoon temperatures by Pulmodon hills influence, perfect for developing fresh fruit.
The grapes harvested during night with 20-21° brix, taking advantage of low temperatures, protecting their full virtues and avoiding oxidation of aromas. Harvest usually take place during March with a vineyard yield of 12 to 15 tons per hectare.
The grapes are processed immediately when they arrive to the cellar. The grapes macerate at low temperatures (10-12°C) for 4 to 6 hours and then goes to the press where first and second must is separated, leaving the option of mixing them later in the final blend. The must is left for decantation at low temperatures (11°C) for 24 to 48 hours in stainless steel tanks. Clean must is separated and is inoculated with selected yeast. The fermentation is carried out during 20 days in stainless steel tanks with controlled temperatures below 14°C in order to develop and to preserve the citric aromas and fresh character of the variety plus it fruit intensity.
This SB has a pale yellow color with hints of green tones. SB Intense where you can find a blend of the herbals notes like tomato leaf and the fresh tropical fruit such a grapefruit, pineapple and mango. It’s a wine the fresh style with a balanced acidity that improve the fruity mouth sensation and give a long pleasant finish.