Estate: Requingua
Sub-region: Curico Valley
Varieties: Chardonnay
Soil: Loam/clay
Alcohol: 13,5%
Total acidity: 5 g/L
Residual sugar: 2 g/L



Age of vines: 15 years
Vine management system:Canopy
Density: 1660plants/hectare (670 plants/acre)
Yield: 16 tons/hectare (6.5 metric tons/acre)
Harvest method:  Hand picking, with double selection in vineyard, in the first half of March.




Warm temperate climate with a Mediterranean rainfall regime and a wine fluctuation 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). Requingua receives coastal breezes during the afternoon that help keep summer temperatures moderate. Annual precipitation averages about 600 millimeters, or 23.6 inches,
concentrated in the winter months.




This Chardonnay is made starting with grapes from parcels in the Requingua estate’s northern sector characterized by deep, loam-clay soil.




Fermentation: Starts with active dry yeast (Bayanus); temperature 17-18 degrees Celsius (62-64 Fahrenheit), with aeration at the finish of fermentation.
Aging: Wine conserved on its lees in stainless steel vats for two to three months before blending and bottling.





Appearance: Straw color with golden highlights.
Nose: An intense nose of pear, pineapple and acacia flowers.
In mouth: Medium bodied, with outstanding notes of exotic fruit in the finish.

Pairing recommendation: Chicken, turkey

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