Killay Entry Level Range
Variety: 100% Sauvignon
Origin: Itata Valley
Yield: 6-8 tons/ha
Vinification: The grapes were picked during the last week
of February and the first of March.
The vinification began with pre-fermentation cold
maceration at 8° C for 10-12 hours and continued with
crushing in press and decantation for 24 hours at 10-11°
C. Next came, alcoholic fermentation with select yeasts at
13-15 ºC for 10-12 days. The wine is kept in contact with
lees for one to three months at 10° C. with pumping over
operations every 7 days in the first month, which took
place entirely in stainless steel tanks. There was no
Colour: Pale yellow with olive green reflections
Nose: With intense perfume, display an exuberant aroma
palette of white flowers like rose, citrus fruit, pineapple and green apple.
Palate: A very nervous and youthfull palate sensation, with good acidity and
a fresh round attack, tasty and balanced on the finish.
Perfect for seafood, sushi, tuna, crab, shrimp and salad
Best if served between 9ºC and 10ºC.
Total acidity: 4.61 g/L (H2SO4)
Volatile acidity 0.43g/l
Residual sugar: 1.94 g/L.
Free Sulfates: 0.045 g/L
Total Sulfates: 0.120 g/L
Expire day: Without expiration date.
Ideal to consume: before 3 years from the vintage.