This wine has an intense wheat-yellow color. Its aromas are complex, dominated by mature fruit such as papaya, canned peaches and quince mixed with ginger notes and a subtle floral background with hints of honey. In the mouth it has a refreshing minerality, a pleasant texture, a great structure with a long and refreshing finish which reminds us the San Antonio coastal influence. Food pairing suggestions: Ideal to accompany with mature cheeses, blue cheese, desserts and fruit.

Variety: Pinot Gris 60%, Moscatel 20%, Marsanne 15% , Roussanne 5%
Appellation: San Antonio and Maule Valley
Winemaker: Carolina França
Winemaker Consultant: Juan Carlos Faúndez
Bottled: At The Estate

Vineyards
The Pinot Gris, Marsanne and Roussanne grapes come from a vineyard situated at the Coastal Mountain Range, located at the coordinates 71° 28’ 02” West and 33° 32’ 41” South, with an altitude of 150 meters above sea level. The vineyard, which is eight years old, is planted on vertical trellises. The wines from this coastal zone are of excellent quality due to the cool climate and the well-evolved soils, which are a mix of loam-clay-sand with granite rocks and calcium deposits. Harvested by hand, the grapes are transported to the winery in refrigerated trucks, thus taking care the organoleptic quality of the grape. The Moscatel de Alejandría grapes are produced in the Cauquenes Valley and come from a centenary vineyard without irrigation. The vines are grown in the traditional “Goblet” or head trellising system.

Climate
Our vineyard is situated at the foothills of the Coastal Mountain Range in the San Antonio Valley, located just 12 kilometers from the Pacific Ocean. There is a marked temperature difference between day and night. The low temperature reaches 6°C (42°F) and the highs reach 23°C (73°F). The climate is Mediterranean-style with rain concentrating principally in the winter, with an annual average of 350mm. The summer, by contrast, is dry and warm. Due to the proximity of the ocean there is morning fog accompanied by soft ocean breezes, which are ideal for the development of Noble Botrytis.

Vinification
This wine is made from selected grapes, which are harvested by hand very late in the growing season, during the months of May and June. The harvest includes 40% semi-dried grapes and 60% Botrytis-affected grapes. The must is fermented in stainless steel tanks at a temperature of 14-16° C (57°-61° F). Because of the high level of sugars, the fermentation is very slow, lasting one month, and results in a more aromatically complex wine, and more weight in the mouth. The fermentation is stopped by lowering the temperature when 90 grams of sugar remain.

Notes from the winemaker
This wine has an intense wheat-yellow color. Its aromas are complex, dominated by mature fruit such as papaya, canned peaches and quince mixed with ginger notes and a subtle floral background with hints of honey. In the mouth it has a refreshing minerality, a pleasant texture, a great structure with a long and refreshing finish which reminds us the San Antonio coastal influence. Food pairing suggestions: Ideal to accompany with mature cheeses, blue cheese, desserts and fruit.