The grapes to produce Sauvignon Blanc “Litoral” Viña Ventolera were hand-picked and cooled to 8°C, destemmed and transferred to a pneumatic press. After pressing, the juice was cold settled in stainless steel tanks. The Sauvignon Blanc “Litoral” Viña Ventolera juice was then racked and inoculated with yeasts which have been carefully selected to preserve the primary fruit aromas. Fermentation took place in small stainless steel tanks at cool temperature, in order to retain fruit flavours and freshness. The wine was aged on its lees for three months, stabilised and prepared for bottling.
The grapes for this wine are picked from two blocks that were planted in 1999 and 2002. Block 1 has a south easterly orientation and is planted with clone 242 whereas Block 20 has a north easterly orientation, but is also planted with clone 242. The vines are trained to a Vertical Shoot Positioning (VSP) system. Careful canopy management is undertaken, with 18 shoots per metre and two bunches per shoot, in order to protect the fruit from too much sunshine exposure. This helps to enhance the freshness and fruit flavour concentration in the berries. The vines are grown in granite and alluvial soils.
Viña Ventolera is an exciting new venture between founder Vicente Izquierdo and one of Chile’s top winemakers Stefano Gandolini. The Viña Ventolera vineyards, which were planted in 1999, are located in the cool climate region of the Leyda Valley, just six kilometres from the Pacific Ocean. The area is being singled out as being Chile’s newest and most radical cool climate wine region, which is strongly influenced by the cooling effects of the Humboldt Current that flows up from the Antartic. These cooling influences are instrumental in producing wonderfully elegant wines.