The vineyards are located in the Aconcagua Coast region and planted on granitic soils with a predominance of clay, although some sectors have sandier soils. Most of the vineyards are planted on low to moderate hills with diverse exposures and different clones, such as 1, 242, 5, and 107, each of which contributes to the final complexity of the wine. The vineyards are trained to vertical shoot position and have densities of 2,666–6,250 plants per hectare. Pruning aims to achieve good canopies that keep the fruit covered during the months when sunlight is the most intense. This helps maintain the freshness and varietal expression in the grapes. Yields are medium to low, with an average of 10 tons per hectare.
Denomination of Origin: Aconcagua Coast
Clone Selection: Clones 1 and 242.
Filtering: Sterile (membrane) cartridge
Vineyard Yields: 10 ton/ha (4 tons/acre).
Grape Variety: 100% Sauvignon Blanc
Barrel Aging: None.
Total Acidity (H2SO4): 3.75 g/lt
Volatile Acidity (C2H4O2): 0.33 g/lt
Residual Sugar: 3.14 g/lt
Free SO2: 28 ppm
Cellaring Recommendations: Store in a cool, dry place at no more than 15ºC and away from sources of light.
Recommended Serving Temperature: 12º–13ºC (54º–55ºF).
Decanting: Not required.
Food Pairing: Highly recommended with sushi, Cesar salad, ceviche, garlic shrimp, grilled Mahi-Mahi, pasta primavera, seafood
chowder and lemon chicken.