The grapes to produce the Sauvignon Blanc Cipreses Vineyard Casa Marin are manually sorted by hand. The must is cold macerated for 24 hours then gently pressed for 3 hours. The juice is chilled down to 5 degrees and then racked off the lees. It ferments at 12-14°C with yeast for 3 weeks in stainless steel vats.
The vines are around 14 years old yielding 4 tons per ha. Chalk and granite soils and a coastal climate due the proximity to the ocean which is only 4 km away. Average temperatures of 15°C. In summer temperatures are not higher than 27°C. Morning fogs and frosts occur in spring and early summer. No rain falls during the growing season. Grapes are specially handpicked from 7 different small blocks according to their soil profile. They try to harvest when the berries are crunchy and not too ripe.
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.