Variety:
85% Viognier, 15% Chardonnay.
Origin:
This wine is made with fine grapes stemming from San Pedro vineyards in the Colchagua Valley. The vines are trellised to a vertical shoot position, and drip irrigated.
Harvest:
the grapes were hand-picked, in 15 kg. boxes, during the third week of March. The vineyard’s yield was 10 tons/ha.
Vinification:
bunches were pressed directly. The alcoholic fermentation took place with selected yeasts and controlled temperatures between 13°C and 15°C. 50% of the wine was fermented in French oak barrels, where it was subsequently aged during 6 months. The remaining 50% was fermented and kept in stainless steel tanks, in order to add freshness and fruit to the final blend. Furthermore, 15% of the blend underwent a malolactic fermentation aiming to gain more greasiness, volume and complexity. Once the fermentation was over, the lees are kept in suspension, in order to increase aromatic intensity and volume on the palate. The Chardonnay, in turn, was fermented and aged in barrels for 4 months.
Analysis:
Alcohol: 13.76%
pH: 3.17
RS: 4.9 g/L
TA: 5.82 g/L (C4H6O6)
VA: 0.36 g/L
Tasting Notes:
Color: clean, bright and pale yellow.
Aroma: a very intense nose, marked by custard apple, apricot, peaches and pears, well interlaced with soft citric and floral notes, along a subtle touch of vanilla.
Palate: fresh and very fruity, stands out for its vivacity, balance and greasy volume, with a long and persistent finish.
Food & Wine Pairing:
ideal to pair with fat fishes, such as salmon, tuna and albacore. Best served between 10°C to 12°C.
