The grapes of this wine are products of a careful selection of our finest vineyards in the Colchagua Valley. They are harvested by hand, with yields averaging of 8-10 tons. The grapes are harvested in the morning when temperatures are low, with fermentation then kept at between 14-16°C. When the alcoholic fermentation is finished, a part of the wine is left sur lies. After blending, the wine is clarified, cold stabilised, and filtered through fine earth. The wine is filtered again through a sterile plate and diaphragm to be sure that there is microbiological stability before bottling. A part of the wine goes through a period of ageing in French oak for 6 months.
This Viognier has a pale yellow colour with green tones. The nose is intense with notes of white peach and florals. On the palate it is balanced, persistent and with excellent acidity.