Laberinto Sauvignon Blanc is – a wine made ​​of stone and citrus, mineral and nervous, to drink it makes you salivate and is full of expressions – one of the best descriptions that have made this wine. It can result from volcanic ash soils or cold and freshness that give the Andes to its clusters. An aromatic wine, acid, firm and structured, suitable to accompany a dish of rich acidity and minerality, as oysters, ceviches (mixture of fresh fish cutted in small pieces and fresh seafood alike that has been “pickled” in the acid of citrus) and piures (Pyura chilensis is a tunicate that somewhat resembles a mass of organs inside a rock).

The grapes were harvested manually early in the morning the first days of March. Harvest in boxes, removing the stalk and maceration in the press for 4 to 6 hours at 11° C. Fermentation takes place in small stainless steel tanks at low temperature and bottled a few months after the wine has been on its lees. Structured and mineral this wine can be kept in bottles easily for 5 to 10 years.