Kuda Sauvignon Blanc, Kalfu
The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature. Kuda is Kalfu's Gran Reserva range.
Fresh and aromatic, with notes of asparagus, herbs, grapefruit and lime. The palate is fresh and linear with good persistence. Citrus fruits take centre stage with a soft mineral finish that gives complexity.
Technical analysis
ALCOHOL
13.0 %
RESIDUAL SUGAR
1.9 g/L
pH
3.35
ACIDITY
5.8 g/L
ORIGIN
Chile
VARIETY
Sauvignon Blanc
HARVEST DATE
March 2019
MALOLACTIC FERMENTATION
No
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Leyda Valley
VEGETARIAN
No
VEGAN
No
Vintage conditions
High temperatures in January accelerated the maturity of the grapes. In February and March temperatures remained medium to high, which then brought forward the harvest compared to a normal year by about 10 to 12 days. Acidity levels remained high allowing for a fresh and aromatic wine.
Vinification details
The handpicked clusters are destemmed and undergo a cold maceration for 12 to 14 hours. Throughout the process the must is protected from contact with the air. Fermentation takes place slowly at a constant low temperature of between 12° C and 15°C. Thus, the wine has pronounced aromas expressing both the variety and region. The wine is fermented in stainless steel tanks, then aged over its lees for 3 months with gentle bâtonnage used to maximise contact.
Contact us to discuss
Kuda Sauvignon Blanc, Kalfu
The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature. Kuda is Kalfu's Gran Reserva range.
Fresh and aromatic, with notes of asparagus, herbs, grapefruit and lime. The palate is fresh and linear with good persistence. Citrus fruits take centre stage with a soft mineral finish that gives complexity.
Technical analysis
ALCOHOL
12.5 %
RESIDUAL SUGAR
3.0 g/L
pH
3.40
ACIDITY
6.5 g/L
ORIGIN
Chile
VARIETY
Sauvignon Blanc
HARVEST DATE
March 2018
MALOLACTIC FERMENTATION
No
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Leyda Valley
VEGETARIAN
No
VEGAN
No
Vintage conditions
The temperatures were moderate to cool in 2018, which meant that the grapes ripened slowly and the resulting wines were well-balanced, fresh and aromatic.
Vinification details
After hand harvesting in the early morning, the clusters were destemmed and received a cold maceration for a period of 12 to 14 hours, throughout which the must was protected from contact with air. Fermentation was carried out slowly at between 12 and 15ºC, to enhance the expression of grape variety and terroir in the wine. It was fermented in stainless steel tanks and, once the alcoholic fermentation had finished, was left to rest for 3 months on its lees with bâtonnage to maximise contact with the fine lees, and thereby increasing texture in the finished wine.
Contact us to discuss
Kuda Sauvignon Blanc, Kalfu
The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature. Kuda is Kalfu's Gran Reserva range.
Fresh and aromatic, with notes of asparagus, herbs, grapefruit and lime. The palate is fresh and linear with good persistence. Citrus fruits take centre stage with a soft mineral finish that gives complexity.
Technical analysis
ALCOHOL
12.0 %
pH
3.13
ACIDITY
6.4 g/L
ORIGIN
Chile
VARIETY
Sauvignon Blanc
HARVEST DATE
March 2016
MALOLACTIC FERMENTATION
No
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Leyda Valley
VEGETARIAN
No
VEGAN
No
Vintage conditions
The vintage 2016 was characterised by a year of moderate to low temperatures in the valley of Leyda, which slowed the vine maturation, creating fresh and vibrant wines.
Vinification details
After hand harvesting in the early morning, the clusters were destemmed and received a cold maceration for a period of 12 to 14 hours, throughout which the wort was protected from contact with air. Fermentation was carried out slowly at between 12 and 15ºC, to enhance the expression of grape variety and terroir in the wine. It was fermented in stainless steel tanks and, once the alcoholic fermentation had finished, was left to rest for 6 months on its lees with bâtonnage to maximise contact with the fine lees, and thereby increasing texture in the finished wine.
Contact us to discuss