Extra Brut NV – Undurraga

The grapes to produce Extra Brut NV Undurraga were hand-harvested and pneumatically pressed. Each variety was fermented separately in stainless steel tanks for two weeks at temperatures of 14 to 18°C to maximize the varietal aromas and flavours. Once the Extra Brut NV Undurraga fermentation was complete, the wine was matured over its fine lees for around four months. The wines were blended and the liqueur de tirage was added prior to the secondary fermentation, which took place using the Charmat method. After the second fermentation, the wine remained over its lees for 75 days. The liqueur d’expédition was added prior to bottling.

The vineyard is situated in the Valle de Leyda, to the west of the Coastal Mountain range, 14 kilometres from the Pacific Ocean. The cooing influence of the Pacific breezes and the summer morning coastal fog extend the grape’s growing period. In the summer, the average temperatures rarely exceed 25°C and this ensures that the grapes ripen slowly, developing fresh and intense flavours and aromas and a lower potential alcohol content. The Chardonnay vines are planted in soils with a shallow clay surface profile and poor fertility, with a cracked clay sedimentary layer. The subsoil is decomposed granite rock and has a diverse mineral structure. The soil where the Riesling and Sauvignon Blanc vines are planted is very similar but it also has stone encrustations among the clay, which has excellent water retention properties to nourish the vines through the warm summer.