Vivanco 4 Varietales Blanco De Guarda

WINEMAKING

Manual harvest of each of the varieties in small boxes of ten kilograms capacity. Cooling in a cold room until the temperature of the grapes reaches 3 °C and selection of all the bunches before their vatting. Double selection of bunches and incubation. Each variety is made separately. After a brief cold maceration of the whole grape clusters (between 10-12 hours), only the tear juice obtained ferments, 80% of it in small stainless steel tanks at a temperature controlled (12 - 15 °C) to preserve all the varietal expression, and 20% in new and second-year 500-litre French oak barrels.

BREEDING

80% of the wine obtained remains in contact with its lees in a stainless steel tank for 12 months to preserve the varietal aromas against oxidation and give it greater harmony and smoothness on the palate. The rest, 20%, also remains in contact with its fine lees during this same period of time in 500-liter French oak barrels (new and second year). After aging, the coupage and bottling of the wines is carried out, to refine another 24 months before its launch on the market.

TASTING

Its color is greenish, almost electric, brilliant, without denoting at any time its almost three years of aging. The nose runs you over, complex, with tremendous mineral and hydrocarbon notes, denoting its aging on lees. With the passage of time, the most frosty fruit appears, but fresh and still alive. The mouth is an opportunity to enjoy. Long, dense, with a salinity that almost speaks of other territories. A wine to enjoy and that will continue to grow with time.