This season began with a particularly cold spring, resulting in a markedly slow grape ripening, resulting in grapes with a fresher and more citric prole, with a smoother, lighter and more refreshing mouth feel.
As in the three previous years, this wine is crafted with grapes from various vineyards in three different valleys, namely Maipo, Curico and Maule. From the Maipo Valley, grapes from Isla de Maipo and Maria Pinto lend tropical notes, such as pineapple. Grapes from La Huerta in the Curico Valley provide citrus notes.
The grapes were harvested at night to prevent oxidation and loss of bouquet, before being pressed shortly thereafter. After decanting, fermentation was carried out under inert conditions, with absolutely no oxygen to prevent oxidation of aromatic compounds. This year, the temperature of fermentation was increased slightly in some tanks in order to promote greater thiol release (which gives the fresh white peach and mandarin orange prole to the wine). The rest of the wine was fermented at low temperatures to balance out the mouth feel. This year, bottling began in late May, resulting in a fresher, more youthful wine.