Chagual Organic Sauvignon Blanc

Chagual is the local name for Puya Chilensis, a plant native to Chile’s central region. The plant’s spectacular flower head can stand more than 13 feet high, making its silhouette emblematic of the Los Vascos landscape. Thus the vineyard of Los Vascos and the community around Peralillo are also inextricably linked. In the land of Los Vascos, cultivation is at the heart; cultivating not only vineyards but the dream to transform this vast land into a fruitful eco-system producing the most elegant Chilean wines. This holistic approach encompasses and protects all - from the short-legged sheep clearing weeds without devouring precious grapes to the artisans honing hand-made knives to carefully tend the vines. Los Vascos embodies the Chilean paradox, meticulous in work, easy going and warm in personality. Independent, yet proud to cultivate the community because everyone is stronger and happier together.

A winter with moderate rainfall gave way to a spring marked by a burst of frost that affected this early budding variety. Fortunately, this affected the quantity of the harvest but not the quality of the grapes. At the end of spring the temperature began to rise and remained above normal throughout the summer, making it a hot year for the San Antonio Valley (like 2019). Thanks to the proximity of the Pacific Ocean, the temperatures remained moderate allowing a harvest of balanced grapes. Harvest began on March 31.

Vinification is reductive with the must remaining protected from oxygen throughout the process in order to preserve the full organoleptic potential of the variety. The grapes are macerated in the press for 12 hours, then drained and the low-pressure pressing process begins in order to obtain a must with good aromatic potential and rich in acidity. After cold decanting, which takes place at 4 to 7°C for 5 days, the must is kept in cold storage for 2 weeks, prior to fermentation in stainless steel tanks at a temperature ranging between 11-15°C. Finally, the wine is stored in stainless steel tanks, where the temperature is constantly monitored in order to maintain all its freshness.

Very pale yellow in color with greenish hues. The nose is intense with aromas of green chili, asparagus and chives, as well as notes of lychee and passion fruit. The palate is very juicy and tense, with vibrant acidity that gives it persistence. The aftertaste is fruitier, highlighting aromas of passion fruit and lemon peel.