Sub-region: Curicó Valley
Soil: Sandy loam
Total acidity: 5 g/L
Residual sugar 2 g/L
Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of the Andes mountains) and very rainy winters.
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil composed of boulders and rounded rocks in sandy matrix.
Age of vines: 20 years
Vine management system: Canopy
Density: 1,660 plants/hectare (670 plants/acre)
Yield: 12 tons/hectare (4.9 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the first week of March.
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 16-18 degrees Celsius (61-64 Fahrenheit); Final fermentation with aeration.
Aging: Batonnage during two months on fine lees.
Appearance: Yellow color, slightly golden.
Nose: Intense nose of lemon and pineapple, with notes of mineral and vanilla.
In mouth: Smooth and creamy; a buttery finish of exotic fruit.
Pairing recommendation: Fettuccini with seafood sauce