The Limarí Valley is an oasis for fine wine production. It is a transversal valley, extending from the majestic Andes westward to the Pacific Ocean, which allows the curious “Camanchaca” fog to blanket the area with cool air each morning. Coastal breezes reach inland to maintain mild summer temperatures. With just 3-4 inches of rain fall per year, the soil has a higher pH than the rest of the viticultural zones in the country (pH 8), which in turn produces wines with bold mineral notes.

Wine maker notes

25% of the grapes were whole cluster pressed and the remaining 75% were destemmed prior to pressing. The must was cold decanted for 12 hours and then separated from its coarse lees, inoculated with selected yeasts and racked to barrels for fermentation. Barrel room temperatures were controlled for a peak of 23ºC (73ºF). Upon completion of the fermentation process, the wine remained in the barrels. The lees were stirred twice weekly in the beginning and later reduced to once a week. 20% of the wine is aged in new French oak barrels, with the rest in second, third or fourth use.

Technical notes

14.1% abv

Food pairing

Delicious with white meats and poultry, seafood, shellfish, and pastas prepared in seafood sauces.