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    Quintay

    Sauvignon Blanc ‘Clava’ Casablanca Valley

    Chile, Aconcagua, Casablanca Valley

    White

    Winery Overview

    Settled in the heart of Casablanca Valley, Viña Quintay was founded in 2005 by renowned local producers who came together to make their best Sauvignon Blanc. Over the years, they added other local varieties to their project. Today, now part of the group Tapihue Wines, Viña Quintay maintains its innovative spirit with the goal to make exquisite cool weather wines. A mirror image of the central coast of California, Chile has also embarked on the opportunity to produce cool climate Syrah and Chardonnay with fruit forward complexity and balanced acidity. Casablanca represents an ideal area for growing these varietals with temperatures rarely exceeding 77 degrees Fahrenheit. The Humboldt Current on the Pacific creates a cooling effect in the evenings from the close proximity to the sea. Intense sun during the day creates a conducive environment for polyphenolic maturity, while the rolling fog helps create a longer and slower ripening of the vines. Winemaker Ximena Klein pulls from several vineyard sites to create the optimal balance in each wine. The grapes are sourced from different areas of Casablanca, and a few hectares of Chardonnay and Pinot Noir are grown near the winery. In addition to these vineyards, they source from the Leyda Valley and the coastal area of the Maipo Valley, and on the border of the Casablanca valley at 600 meters above sea level. Each of these areas add distinctive characteristics to the wines. The winery has 400,000 liters of stainless steel tanks with advanced technology which allow vinification in small volumes while maintaining excellent quality. They also have 400 French oak barrels for wines that require wood aging.

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    Vineyard

    Mina del Agua Vineyard, Cocalán and Millahue vineyards, Vista Hermosa vineyard, Santa Marta Vineyard, El Principal vineyard

    Terroir

    Flat soils, different characteristics

    Viticulture

    Yield: 4 tons per acre
    Planting Density: 1,533 vines/acre
    Clusters per Vine: 22

    Vinification

    Fermenters: Temperature controlled stainless steel
    Fermentation: Commercial yeast
    Maceration: 1 day

    Aging

    3 months in lees

    Additional Information

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