Vintage 2022

Paso Del Sol Sauvignon Blanc, TerraMater

Terramater
Product Code: SO21ZZWC

Tasting Notes

Colour: Greenish yellow color · Aromas: Fresh and aromatic nose. With herbal notes and a touch of grapefruit · Flavor: Fresh mouth. Balanced acidity. Smooth and persistent finish.

Profile

Sauvignon Blanc
12.7
CHILE
12
Screw Cap
Terramater
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            [Notes1] =>  Colour: Greenish yellow color
· Aromas: Fresh and aromatic nose. With herbal notes and a touch of grapefruit
· Flavor: Fresh mouth. Balanced acidity. Smooth and persistent finish.			
			
			
			

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            [ServingSuggestion] => Soft cheeses like Brie, feta, cream cheese, camembert |Fresh salads with tangy vinaigrette | Fresh and simple seafood and/or fish preparations | Any preparation with fresh herbs such as mint, basil, cilantro, parsley, etc. Recommended serving temperature: 10°C (50°F).			
			

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VeganVegetarian

About this product +

Producer >

The Canepa family came from Italy in 1930 in 1996 the three sisters Edda, Gilda and Antonieta founded Terra Mater. Their Italian roots remain firmly in the wines, with Sangiovese and Zinfandel featuring heavily in their wines. Whilst they are winning medals for their Olive oils internationally, the wines have yet to be properly discovered. Their winemaker Paula Cifuentes, is timid, yet assured, something that shines through in her wines. The combination of old vines, a gentle winemaking style and determination is increasingly resulting in wines of surprising precision and finesse. Throw your prejudices’ aside, there’s a wine for every day of the week in this range!

Winemaking >

"Vines between 40 and 50 years old. Aluvial soil, with a Mediterranean weather. Harvest:Low temperatures during winter and moderate rainfall it allowed to maintain a good reserve of water during the spring, when days were colder than the previous harvest. A summer with rainfall that fortunately had no repercussions due to the phenological stage in which the grapes were at that time. Aromatic and acidity. Harvest took place the first week of March."

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