The fruit for this wine comes from vineyards in the Maipo Valley, established on alluvial, gravel-type soils with low natural fertility of the coastal range of mountains. Drip irrigation is used to control the growing process in the grapes, and harvest takes place during the third week of March. Grapes are handpicked. Prior to fermentation the grapes undergo a cold maceration at 8º Celsius for 12 hours on a very reductive environment to avoid oxidation and preserve the natural flavours. The must is fermented in stainless steel tanks for 20-30 days, with selected yeasts at temperatures between 12°-15°C.Additional period of 2-3 months , in contact with the lees to enhance the structure and aromas.
APPEARANCE: Pale greenish yellow colour.
NOSE: Herbaceous, salty and citric notes, such as key lime and touch of minerality.
PALATE: Fruity and the texture is creamy, the acidity is crispy with a juicy finish.
As an aperitif or with fish and shellfish, or some cheese like Brie.