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Our Wine

Viognier / Sauvignon Blanc

  • Variety: Viognier 60% / Sauvignon Blanc 40%
  • Valley: Central
  • pH: 3,29
  • Acidity: 5,32 gr/lt
  • Alcohol: 13,0°
  • Residual sugar: 4,5 – 6,0 gr/lt
  • Yield / hectare: 12 tons
  • Blend: 60 % VI / 40% SB

An attractive vivid straw-yellow color, with intense delicate aromas led by floral tones of violet and geranium so typical of Viognier, accompanied by smooth tropical notes from the Sauvignon Blanc. Moderately intense on the palate, with notes of passion fruit re-emerging along with a slight acidity.

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.

Vinification
Wine descriptioThe grapes were picked in the early mornings from late February until early March and transported in bins to the winery, where they were destemmed and the berries crushed and chilled to 10ºC/50ºF to preserve their aromas. A pneumatic press separated the juice from the solids and the wine was clarified prior to fermentation. The clean juice was fermented at 14º–16ºC (57–61ºF). Each variety was fermented separately in order to preserve its varietal characteristics. A portion of the wine was fermented with wood. The final blend was then prepared in the proportions indicated above.

Serving suggestions
Salads of any kind, fresh and cooked shellfish.

Best served at
10º–12ºC (50º–54ºF)

Viognier / Sauvignon Blanc