Manual harvest with a cautious selection of the bunches – was harvested in the early morning hours to avoid high temperatures.
Initial cold maceration until getting the desired color at 8 to 10 Celsius followed by extraction of the wine marc with a slight pressure. The juice obtained is subjected to decantation at 8 to 10 Celsius for 12 hours. subsequently the clear juice is fermented at 12 to 14 Celsius with selected yeasts. Bottling at April in order to preserve the aromas. Soil: deep and clayish Harvest: at the end of March, it was done manually in 10kg containers Bottling: was kept in stainless steel tanks until bottling
The first vineyards in the Maule Valley, located 250 kilometers south of the Chilean capital - Santiago, were established at the end of the 16th century by the first colonizers who came to this area from Spain. The Maule Valley is one of the most important Chilean wine-producing regions, with the name of the place of origin and viticulture defined by the local appellate system and legally protected. It is one of the largest wine-growing regions in Chile, and is also one of the country's oldest and most diverse valleys. Sauvignon Blanc is the second largest cultivar of the white grape variety, after Chardonnay, which gives surprisingly different results due to the choice of different microclimates by winemakers.
The wine is produced by the heirs of an Italian family of winemakers - Casanova, who came to Chile at the end of the 19th century. Wines with the Hugo Casanova label are characterized by extraordinary finesse, elegance and a unique balance between all the most important elements of each of them.