Light greenish-yellow in color, with herbal and fruity aromas such as tomato leaf, grapefruit, pineapple, and mango. This refreshing wine features balanced acidity that enhances the fruity mouthfeel and lends a long, pleasing finish.
World Food Wine: Good with, seafood, ethnic dishes, pastas, curries, salsas, spicy sausages, vegetables dishes, luncheon salads, olive oil-based dishes, tomato sauces, and goat cheese
Total acidity (g/L): 6.1
Residual sugar (g/L): 4.0
Best served at: 10º–12°C (50º–54ºF).
Central Valley Chile.
The grapes are harvested in March at 21–23° brix and picked at night to protect their natural characteristics and avoid oxidation of aromas. Yields are 12 to 15 tons per hectare.
The grapes are processed immediately upon arriving at the cellar, where they undergo a short 4–6-hour cold maceration at 10º–12ºC (50º–54ºF). The grapes are pressed and separated into first- and second-run juice, reserving the option of later blending. The must is decanted in stainless steel tanks at low temperatures (11°C / 52ºF) for 24 to 48 hours. The clean must is racked off and inoculated with selected yeast. The 20-day fermentation process takes place in stainless steel tanks with controlled temperatures below 14°C (57ºF) to develop and preserve the citrus aromas and fruit intensity of the variety plus it fruit intensity.
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