2022 Casa Silva Reserva Terroir de Familia Sauvignon Blanc

Pale yellow colour with greenish trim. Aromas to green apple, spicy lemon, green paprika, green grass and asparagus. In the mouth it is high, fresh, slightly saline, of citrus and herbaceous flavours and good persistence in the mouth.

The Colchagua Valley is located in the O´Higgins region, in the center of Chile. This region is a pioneer in the promotion of wines of origin (appellation) and was the first to create its tourist wine route. Situated in the cradle of our traditions, the Colchagua Valley is known for producing premium wines and has been the valley that received the most accolades in international wine competitions in the last few years. In general terms, the Colchagua valley consists of a sector of hills at the feet of the Andes with influence from this mountain range, a central or flat zone, as well as a coastal zone with a predominant influence from the Pacific Ocean.

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Viticulture

Our vineyards are planted just 6 km from the Pacific Ocean, drawing a straight line on a map. Planted on rolling hills of granite soil with a percentage of clay, the soils are deep and exhibit good drainage. These soils evolved from granite rocks with a high percentage of quartz (in the form of gravel), which interact with clays and quartz rocks in decomposition. The average maximum temperatures for the month of January does not exceed 23 °C. This area is ideal for grape varieties like Sauvignon blanc, Sauvignon Gris, Pinot noir and Syrah. Wines showcase unique expressions of fruit, while being fresh and elegant. The Paredones vineyard is a pioneer in this new high-quality grape growing area, ideal for cold-climate wines in Chile.

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Vinification

Grapes are chilled to 2 °C for 24 hours in a cold room. Grape clusters are manually selected and whole berries are pressed. The juice is clarified by natural decantation for 24 hours at 15 °C, after which a controlled fermentation at 13 – 15°C takes place for 15 days in stainless steel tanks. Post ferment the fermentation lees are worked in the tank. 100% stainless steel tanks. 3 months working the fermentation lees. 1 month in bottle prior to market release.

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Recommendation

Farfalle and seafood sauce. Serve at 7 to 9°C. Drink now or cellar for up to 3 years.