Traditional vsp training, with yield per hectare and control by pruning and drip irrigation.
Vineyards are located mainly in the lower maipo area (melipilla) where temperatures are lower during the ripening period, thus helping to maintain and enhance aromas.
End of february, early march
Crushing, de-stemming, pressing in pneumatic press.
Decantation of musts. fermentation in stainless steel tanks with controlled temperature between 11 and 13°c for approximately 18 to 21 days.
Aging in stainless steel over fine lees, with weekly pumping over in order to obtain better volume and a rounder mouthfeel.
Bentonite. Pressure filtration and sterile membrane.
Bright greenish yellow color.
Expressive and fresh, the nose features notes of grapefruit, lime, citrus, white flowers and herbs. Very fresh mouthfeel, good volume, brisk citrusy acidity.
Alcohol: 12,5 %
Acidity: 4,7 g/l
Residual sugar: 2,15 g/l