The grapes to produce the Pinot Noir Litoral Vineyard Casa Marin are manually sorted by hand, leaving behind unwanted green materials. No crushing, just de-stemming. The must is cold macerated before fermentation for 3 days. Spontaneous fermentation at 24 – 25°C which lasted 10 days. Three punch downs per day by hand. Before fermentation is completed the wine is transferred by gravity into the French barrels where the lees are stirred for one months. Spontaneous malolactic fermentation. The wine is kept for 12 months in old French oak.
13 year old vines planted on loam, sandy soil and a coastal climate, 4km away from the ocean with average temperatures of 15°C. In summer temperatures are not higher than 28°C. Morning fogs and frosts occur in spring and early summer. No rain during growing season. Grapes are handpicked during first week of April.
Casa Marín has always respected the surrounding land and has worked in a natural, harmonious way with the environment. With this in mind, the winery has always invested in three areas they feel are most important: social, environmental and economic. Since the beginning in 2000, it has instilled the focus on clean and respectful production throughout the company. Their approach in the vineyard is to use only ‘green’ products. 80% of the 46 hectares of vineyard is located on hills including some steep hill slopes. The vineyard is divided in 63 blocks reflecting the differences in soil, sun exposure, temperature and exposure to the wind. When the first vintage of the Sauvignon Blanc was released, it was heralded by Parker as the best white wine made in South America. A moment of great satisfaction for Maria Luz Marin who had to fight to be allowed to plant her vineyards in Lo Abarca, only 5km from the sea. This is a lady who doesn’t take ‘no’ for an answer and has a career littered with great achievements and numerous firsts. Maria Luz’s vision and determination to coax world class wines from these coastal vineyards has proved Chile is capable of producing wine that can take on the world’s best.