{"id":6132,"date":"2024-04-03T16:50:21","date_gmt":"2024-04-03T19:50:21","guid":{"rendered":"https:\/\/vgs.cl\/?post_type=product&p=6132"},"modified":"2024-10-10T09:46:48","modified_gmt":"2024-10-10T12:46:48","slug":"boya-sauvignon-blanc","status":"publish","type":"product","link":"https:\/\/vgs.cl\/en\/product\/boya-sauvignon-blanc\/","title":{"rendered":"Boya Sauvignon Blanc"},"content":{"rendered":"

Tasting Notes<\/h4>\n\n\n\n\n\n\n
Name of the wine<\/td>\nBoya Sauvignon Blanc<\/td>\n<\/tr>\n
Vintage<\/td>\n2023<\/td>\n<\/tr>\n
Varieties<\/td>\n100% Sauvignon Blanc<\/td>\n<\/tr>\n
Total cases made<\/td>\n3.200<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Vineyard Description<\/h4>\n\n\n\n\n\n\n
Appellation<\/td>\nLeyda – San Antonio<\/td>\n<\/tr>\n
Distance from the Pacific Ocean<\/td>\n14Km<\/td>\n<\/tr>\n
Production<\/td>\n9 Ton\/ha<\/td>\n<\/tr>\n
Density of plantation:<\/td>\n5,000 Plants \/ha Plants\/ha<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Winemaking characteristics<\/h4>\n\n\n\n\n\n\n
Harvest<\/td>\nDuring the 15th and 27th of March. Harvest was done mainly at dawn. 100% destemmed, with only 2 hours of press maceration, pressing without cut.<\/td>\n<\/tr>\n
Fermentation<\/td>\nStainless steel at temperatures of approximately 12 \u00b0C. The wine stayed over the lees for 6 months.<\/td>\n<\/tr>\n
Nose<\/td>\nIntense nose of fresh lime and green gooseberry and yellow plums with a final hint of exotic fruit and a slight herbal edge.<\/td>\n<\/tr>\n
Palate<\/td>\nThe palate is juicy and electric with high acidity that balances nicely the texture to a refreshing long salty finish.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Chemical analysis<\/h4>\n\n\n\n\n\n\n
pH:<\/td>\n3.10<\/td>\n<\/tr>\n
Total Acidity:<\/td>\n7.1 g\/L (H2T)<\/td>\n<\/tr>\n
Alcohol:<\/td>\n12.8%<\/td>\n<\/tr>\n
Residual sugar:<\/td>\n1,0 g\/l<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

","protected":false},"excerpt":{"rendered":"

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Attractive nose with citric notes like lime, grapefruit and green apple, with typical tropical hints from this variety such as mango and passion fruit .<\/p>\n

The palate is well balanced with nice natural acidity. Salty, fresh and vibrant.<\/p>\n

Cellaring Potential: 3 years.<\/p>\n

Pairing: Shellfish, oysters, fish, and fresh vegetables.<\/p>\n

Temperature: 10 \u2013 12\u00ba C<\/p>\n<\/div>\n<\/div>\n

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