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Our Wine

Chardonnay Viognier

  • Variety: Chardonnay 70% / Viognier 30%
  • Valley: Central
  • pH: 3,38
  • Acidity: 4,36 gr/lt
  • Alcohol: 13,0°
  • Residual sugar: 3,5 – 4,5 gr/lt

Light, greenish-yellow in color. This blend offers a great character of Chardonnay with tropical fruit aromas, especially pineapple and passion fruit, light notes of honey and flowers coming from the Viognier. Smooth and refreshing on the palate.

Central Valley
Located at latitude 35º S, this valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin, with loam-textured soils that change to deeper clay-loam nearer the coast. It has a semi-arid Mediterranean climate with an extended dry season and more than 700 mm (27.6 in) of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC/32ºF makes this a privileged winegrowing valley.

The grapes are harvested in early March being first the Chardonnay and then the Viognier, then taken to the winery in 450 kg plastic bins. The clusters are destemmed and the berries crushed and chilled to 10ºC (50ºF) to preserve their aromas. After a 2 to 3 hour maceration, the grapes are pressed and then clarified prior to fermentation, a lengthy process that lasts for 11 to 15 days at temperatures ranging from 13º to 16ºC (55º–61ºF). A portion of the new wine is fermented in French oak to lend aromatic complexity and volume on the palate. Finally, the wine is stabilized and filtered before bottling to preserve all of its attributes.

Serving suggestions
Seafood, fish and ceviche.

Serve at

Chardonnay Viognier