The grapes to produce Sauvignon Blanc Sibaris Gran Reserva Undurraga were hand-harvested at optimal ripeness. The clusters were carefully selected and transferred into the pneumatic press. The Sauvignon Blanc Sibaris Gran Reserva Undurraga crushed grapes were macerated for four to six hours prior to being gently pressed. Fermentation took place in stainless steel tanks at temperatures varying between 13°C and 15° C, which lasted for a period of 15 to 18 days in order to bring out the varietal flavours and aromas.
The grapes are grown in the Lomas de Leyda vineyard, situated in the Leyda Valley. The climate is moderated by the cooling influence of the Pacific Ocean and summer coastal fogs which last until midday. This effect extends the ripening period, ensuring
slow ripening and the development of intense and very fresh flavours and aromas. Average rainfall in the Leyda Valley is 250 millimetres. The soil is finely textured and of low fertility. The upper layer is thin loamy clay, with a layer of cracked clay over decomposed granite, which has a varied mineral structure. The valley has gentle slopes with areas exposed to differing levels of sunlight exposure.
Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata. Head winemaker Rafael Urrejola has spent a great deal of time understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar in order to showcase the terroir.