Bertiba: end of February and beginning of March

Vinification: After harvesting early in the morning, the grapes are immediately delivered to the winery, where, after cleaning and careful inspection, they are placed in cold maceration tanks at 7º - 10ºC for 6-12 hours to allow the transfer of aromatic characteristics from the Sauvignon Blanc skins to the resulting must. The juice is then drained and transferred to static decantation tanks. After approximately 12 hours, the clear juice is separated from coarse solids and transferred to the fermentation tank.
The must is inoculated with selected Saccharomyces cereviceae yeast. Alcoholic fermentation takes place at 10-11ºC and lasts approximately 21 days.
Once fermentation is complete, the new wine is racked to separate the fine lees.
The wine has had no contact with oak during its production. The preparation for bottling of Sauvignon Blanc Reserva Montes includes protein stabilization with minimal doses of bentonite clay and static cold stabilization to allow excess tartrate crystals to settle. Before bottling, the wine is filtered using sterile membrane filters to ensure a long and healthy bottle life.

• Color: pure pale yellow color
• Aroma: intense notes of fresh pineapple, orange blossom, as well as notes of grapefruit and lime. Notes of passion fruit and tomato leaf can also be detected
• Recommended serving temperature: 12º–13 ºC
• Decantation: Not necessary.
• Storage: in a cool, dry place at no more than 15 ºC and away from sources of light.
• Potential: up to 6 years.
• Food pairing: Highly recommended with sushi, Caesar salad, ceviche, garlic shrimp, grilled mahi-mahi, pasta primavera, seafood, soup and lemon chicken.

The vineyards are located in various locations in central Chile, including the Colchagua coast and the Andean foothills of the Maule Valley, where summer temperatures are low and favor the production of grapes with great aromatic expression and wines with very good palate structure.
Most of the vineyards are planted on low to moderate hills, with different exposures and different branches, such as 1, 242, 5 and 107, each of which contributes to the ultimate complexity of the wine.
The vineyards have a density of 2666–6250 plants per hectare. Pruning aims to achieve leaf canopies that are preserved so that the fruit is covered during the months when sunlight is most intense. This helps to preserve the freshness and varietal expression of the grapes. Grapes from the more coastal Grapes from the more coastal vines have a more controlled vegetative expression and are well adapted to the water limits. And in the vines located in the foothills, the vegetative expression is greater, so the vines require more attention and controlled irrigation, as well as more work on the crown to achieve uniform ripening.