Floresta wines, majestic and unique, are the result of the outstanding creativity from winemakers who strive to handcraft these remarkable wines by combining only the finest climate, soil and grape variety characteristics obtained from each of Santa Rita’s most exclusive terroirs, located in the best winelands of Chile.

Vineyard management

The vineyard is vertically trellised on shallow gravel-clay soil with good drainage. Once the growing season begins, shoots are thinned to achieve appropriate spacing between the remaining shoots and guarantee the appropriate luminosity for the grape bunches without exposing them to excessive sunshine. Irrigation is managed to reduce growth up to veraison and achieve good nutrition for the clusters and allow the berries to develop varietal character. Hydric control is continued after veraison is completed, but never allowed to reach severe stress in order to always maintain the fruitiness and freshness of the variety. Yield was reduced up to 6 ton/ha just at the beginning of veraison.

Vinification

Grapes picked up the second and third week of March by hand, in small boxes of 10 kg each and transported to the winery by cooling truck. 40% of the grapes is whole bunches pressed immediately and 60% undergo a 2-hour pre-fermentation maceration. The free run and press juices are separated by tasting to select only the fraction that best represents the fresh and fruity characteristics. The wine must is fermented with high turbidity at 15°C temperatures to retain all of its fruitiness. 40% of the wine makes the alcoholic fermentation in French barrels, 20% new and 60% of the wine in stainless steel tanks. 40 % of the wine makes wild fermentation. 40% of the wine is conserved in barrels for six months. SO2 is not used during the oak ageing.