Estate: Requingua
Sub-region: Curicó Valley
Soil: Sandy loam
Alcohol: 13.5%
Total acidity: 6 g/L
Residual sugar 2 g/L

Climate
Cool temperate climate with a Mediterranean rainfall regime, moderately warm summers (influence of the Andes mountains) and very rainy winters.

Soil
Shallow alluvial soils of sandy loam, brownish-gray, rocky; subsoil composed of boulders and rounded rocks in sandy matrix.

Viniculture
Age of vines: 8 years
Vine management system: Trellis
Density: 3,330 plants/hectare (1,350 plants/acre)
Yield: 14 tons/hectare (5.7 metric tons/acre)
Harvest method: Hand picking, with double selection in vineyard, in the last week of February.

Vinification
Fermentation: Starts with active dry yeast (Cerevisiae); temperature 14-16 degrees Celsius (57-61 Fahrenheit); fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation.
Aging: Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.

Tasting Notes:
Appearance: Bright, pale yellow with green highlights.
Nose: Intense nose of lemon, gooseberry and asparagus.
In mouth: Elegant and well-defined with fine acidity.
Pairing recommendation: Raw shellfish with green sauce.