Sauvignon 2022 COMING SOON
Available September 15th
Organic
Biodynamic
- Store: Urlar.
Typology: White wine.
Variety: 100 % Sauvignon.
Vineyard location and altitude: Urlar Estate – m.
Vineyard area: 35 hectares.
Agricultural practices: Biodynamic and organic.
Vinification: The grapes were harvested according to flavor and skin ripeness. To express the purity of the fruit flavors from our estate, most of the wine was fermented in stainless steel tanks. 25% was fermented in aged oak barrels, and another percentage on the skins to extract aromatic spices and texture. The combination results in a wine full of varietal characteristics that express the URLAR estate.
Number of bottles:
$635.00
Out of stock
Our wine collection reflects the nature of our environment and includes harmonious aromatics; Sauvignon Blanc, Riesling and Pinot Gris and vibrant Pinot Noir.
2004
Foundation year
31
Hectares of vineyard
90,000 a year
Bottles produced
Sauvignon Blanc, Pinot Gris, Pinot Noir, Syrah, Merlot, Riesling
cultivated grapes
Biodynamic and Organic
viticulture
-
Urlar
Sauvignon “The Mediator” 2025
Available September 15th - Urlar
-
Urlar
Sauvignon 2022 COMING SOON
Available September 15th
What we mean by Biodynamic and Organic viticulture
The moon in relation to the earth and its sidereal cycles, the biodynamic agricultural calendar helps the farmer know the right time to prune, fertilize and harvest.
No herbicides are used and the vegetation is allowed to grow freely between the rows of the vines.
Natural fertilizers are made with animal excrement that is introduced into cow horns and buried to later dynamize them in water and apply it to the vineyard.
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
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