The riverbanks of the Aconcagua provide sandy soil, with low fertility and good drainage. Perfect for Chardonnay and Viognier grapes.

The grapes were hand picked and fermentation took place in oak barrels with further barrel maturation and lees stirring for 6 months after the end of fermentation. There was no malolactic conversion, so the acidity and minerality is fresh whilst not diminishing the weight of the wine.

Fresh pear aromas and subtle peach flavours in this stunning wine