Appellation: Curicó Valley
Alcohol: 13.5% by Vol.
Total acidity: 5 ± 0.5 g/lt
Residual sugar: < 4 g/lt
Year of Plantation: 1990
Trellising system: Vertical Shoot Positioned training.
Density: 1,660 plants/hectare (670 plants/acre).
Yield: 12 tons/hectare (4.8 metric tons/acre).
Harvest method: Mechanical harvest during last week of February.
Soil: Deep, clay loam soil.
Warm temperate climate with a Mediterranean rainfall regime and a wide range between daytime and nighttime temperatures, resulting from the proximity of the Pacific Ocean (80 kilometers, or 50 miles) and the Andes Mountains (50 kilometers, or 37 miles). Our vineyards receive coastal breezes during the afternoon that help to keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches, concentrated mainly during winter months.
Maceration: Short maceration period of 10 days.
Extraction: Traditional pumping-over, and mixing with liquid nitrogen.
Fermentation: Starts with active dry yeast (Bayanus).
Temperature: 17°C-18°C (63°F-64°F), with aeration at the end of fermentation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
Appearance: Pale straw color with yellow highlights.
Nose: Great concentration of citric fruits, pineapple and white flowers.
In mouth: Nice acidity, light body and distinct notes of citric fruit in the finish.