Our Tres Medallas line celebrates the history, tradition and awards given to Viña Santa Rita. A wine that specifically commemorates the three medals given by the International Wines & Spirits Competition during the 1980s. A tour of Chile, with the best representation of the different wine varietals our country has to offer.
Technical detailsVarieties 85% Sauvignon Blanc
Total Acidity: 5.66 g/l
Alcohol Content: 12.9%v/v
Residual Sugar: 2.7 g/l
Light greenish-yellow in color. Very clean and bright. The very expressive, mineral nose offers citrus aromas recalling grapefruit and lemon peel. The palate is very fresh, and the crisp acidity leads to a deliciously juicy and persistent finish.
Winemaker for Family WinesView winemaker's biography
Climate and Soil
Chile’s Mediterranean climate features warm, dry summers and cold, rainy winters. The proximity of the Andes Mountains plays an important role, and as the mountains rise in altitude, the temperatures drop. The Pacific Ocean is also important to vineyard development. Chile’s coasts have two great characteristics, their westward orientation and the cold Humboldt Current, which work together to create continental winds that have a cooling effect in the country’s central zone and result in wines with higher acidity and elegant aromas. The interaction between the effects of the Andes and those of the Pacific Ocean creates a broad daily temperature differential that helps the grapes develop fresh flavors and tremendous typicity. The healthy, well-drained soils have a variety of origins (alluvial, colluvial, fluvial, etc.) and textures (marl, clay, sand, silt). Despite the relatively dry weather conditions, abundant water for irrigation flows from the eternal ice of the Andes Mountains.
We use a combination of grapes from different vineyards, some of which are trellised to the traditional low vertical shoot position and others to modern systems such as Lira and Scott Henry. Regardless of the trellising system, different fruit load, and the amount of sun received, the objective is always to intensify the concentration in the fruit, maintain good acidity and respect the varietal character.
The preferred time to harvest the grapes is at night, while the fruit is cool. The grapes are then destemmed, very gently crushed, and pressed immediately. The must obtained is protected against oxidation throughout the entire process. Fermentation takes place with very clean (decanted) musts and at low temperatures to ensure varietal typicity and maximum fresh-fruit aromas.
Excellent as an aperitif or with fish and shellfish, as well as cheeses and fresh vegetables. Serve at 9º–10°C.