This blend is made with three traditional varieties from the coastal area of the Itata valley. Corinto is harvested first (earliest to ripen) then Muscat, then Semillon, last. Corinto is the same variety as Chasselas, and it is known for a higher acidity and minerality but with hints of bacon fat and pineapple. Semillon has a sense of cucumber, off but how it grows here. The varietals are fermented separately, then blended. The final wine has a floral and spicy character.
Roberto Henríquez Rivera del Notro Blanco
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Specifications
| Winery | Roberto Henríquez |
|---|---|
| Varieties | 32% Moscatel / 32% Corinto / 34% Semillón |
| Farming Practices | organic |
| Soils | granite based |
| Trellis system | bush vines |
| Hectares/Acres | 1 ha. |
| Harvest Technique | by hand |
| Year Vines Were Planted | 1900-1960 |
| Yeast | ambient |
| Fermentation | de-stemmed / gentle crushing / wild ferment with punch-downs (no pump-overs) / no unnatural temperature control / 1 to 3 week fermentation / at dryness the free-run is separated and the skins are pressed |
|---|---|
| Maturation | 3 months on skins / 80% stainless steel / 20% renewed barrel |
| Sulfur | total 30mg/L // small amount added at bottling |
| Filter | no |
| Fining | no |
| Alcohol | 12.4% |
| Item No | CH471 |
| Size | 750ml |
| Bottle Case | 12 |
| Country | Chile |
| Region | Bío Bío/Itata |
| Sub-region |
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