Vina Leyda Pinot Noir Reserva

Viña Leyda, a Leyda Valley pioneer, has been present in the San Antonio Valley since 1998. In 2001, Viña Leyda succeeded in registering the Leyda Valley Denomination of Origin by demonstrating the area’s unique, privileged conditions: its coastal Mediterranean climate and vineyards planted in granitic soils that are over 120 million years old and situated on the western side of the Coastal Mountain Range just 4km from the Pacific Ocean.
Today, Viña Leyda is internationally recognized as a boutique winery, which produces the finest Pinot Noir and Sauvignon Blanc in Chile. It should be noted that in only 20 years, it has positioned itself as the most acclaimed coastal winery in Chile with international accolades that have reflected the consistency of its wines from a world-class Chilean winemaking team.
The winery focusses on expressing the very best terroir and varietal expression by carrying out exploratory work to select the varieties appropriate for the cool climate and by seeking balance and intervening with the plant as little as possible to ensure that it is connected to the land and merely guided by humans. This enables it to recognize its own terroir.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of Chile

Chile

Keep between 12 – 15 °C.

Enjoy with risotto, roasted vegetables or grilled pork. Serve at 15 °C

Origin:
Wine of Chile

Importer:
Enotria Winecellars Ltd.,
23 Cumberland Avenue,
London,
NW10 7RX,
UK.

Distributor:
Enotria Winecellars Ltd.,
23 Cumberland Avenue,
London,
NW10 7RX,
UK.

Additional Information:
10.1 UK Units per bottle
Drink Responsibly
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
drinkaware.co.uk

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Leyda

Leyda valley is nestled in the rolling hills of Chile's coastal mountain range. Located just eight miles from the Pacific Ocean it has a distinctly cool maritime climate. The Leyda winery created a new D.O. in Chile by being the first to plant grapes there in 1998. Before then the valley was best known for the iconic blue train station that connected the capital city of Santiago with the Pacific coast and the port of San Antonio. Today Leyda is home to some of the most elegant, expressive cool climate wines from Chile.

Produced and bottled by:
VSPT,
Av. Vitacura 2670,
Piso 16,
Las Condes,
Santiago,
Chile.

Enotria Winecellars Ltd.,
23 Cumberland Avenue,
London,
NW10 7RX,
UK.
www.leyda.cl

Viña Leyda was founded in 1998, in Leyda Valley, place today recognized as the last great innovation of Chilean viticulture. Traditionally, Leyda Valley has been an area of natural pasture lands and basic crops such as wheat and barley.

enotria

Pinot Noir

2023

Along the coast there is a strong influence from the Pacific Ocean, which is particularly cold because of the Humboldt Current. Granite soil along small rolling hills with up to 30° incline. Single blocks receive different levels of sunlight, resulting in a variety of ripeness and unique characteristics from each vineyard.

Bright ruby red colour. A fruity nose with strawberries, hints of red cherries and a subtle wild herb notes with a delicate smokiness and tobacco. Refined on the palate, juicy and full of ripe berry flavours, a hint of minerality and refreshing finish

13.5

10.2 UK Units per bottle
Drink Responsibly
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Leyda

Enjoy with risotto, roasted vegetables or grilled pork

The harvest for this variety got underway in the third week of February. Each plot and clone was separately harvested by hand.
Once the grapes had arrived at the winery, they were destemmed and gently crushed, then put into stainless steel tanks. The grapes were cold-macerated at 10°C for 2-3 days in order to enhance the fruit intensity. Then the must was fermented with selected yeasts at a temperature of 24°C-26°C for 10 to 12 days. During the fermentation, 1-2 gentle pump-overs took place each day to retain the fruity flavour, juiciness and smooth texture in the final wine. The wine was racked off and 20% of it was aged in French oak barrels for 6 months, while the remaining 80% was kept in stainless steel tanks, where the malolactic fermentation took place.