Sub-region: Maule Valley
Soil: Sandy Loam
Total Acidity: 5.5 g/L
Residual Sugar: 2g/L
Age of vines: 8 years
Vine management system: Vertical Shoot Positining(VSP)
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 10 tons/hectare (4 metric tons/acre)
Harvest method: Hand picked with double selection in vineyard, in first half of March.
Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of the Andes mountains) and very rainy winters.
This Chardonnay is made with grapes from the Yerbas Buenas estate’s Los Blancos parcel. Shallow alluvial soils of sandy loam, with a large amount of organic material.
Fermentation: Starts with active dry yeast (Cerevisiae).Complete fermentation in French oak barrels.
Temperature: 16-18 degrees Celsius (61-64 Fahrenheit).
Aging: Aged on its lees during six months in the same French oak barrels.
Appearance: Golden yellow with gold highlights.
Nose: Intense pineapple, almond blossoms, pear and vanilla, very aromatic.
In mouth: With a long finish of exotic fruits.
Pairing recommendation: Oysters and shrimp.