Estate: Yerbas Buenas
Sub-region: Maule Valley
Soil: Sandy loam
Age of vines: 8 years
Vine management system: Trellis
Density: 3,330 plants/hectare (1,350 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.
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.
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: Batonnage with lees in stainless steel vats for two months.
Appearance: Bright greenish yellow.
Nose: Intense nose of gooseberry, fresh hay, asparagus and apple.
In mouth: Elegant with pleasant acidity and a long finish.
Pairing recommendation: Crab, oysters.