La Zaranda is made from their own-rooted Sauvignon Blanc grown on clay in the Marga Marga Valley. Grapes are hand-harvested in mid-March, destemmed by hand with a Zaranda (the local name for a destemmer), and given 2 days of skin maceration before wild yeast fermentation in concrete tanks without temperature control. They raise the wine in tank for 17 months on fine lees, and bottled without added S02. This Pacific-influenced white is full of savory citrus and salt, with captivating texture. - Jose Pastor (the importer)