Production

40km southeast of Valparaiso, the Casablanca Valley is a pre-littoral valley on the region’s coastal plain with close to 4,000 hectares planted to vine. It is characterized by its privileged climate for white varieties, especially for Chardonnay. The grapes ripen slowly in this area, which allows them to produce very aromatic and fruity wines and very expressive flavours. These grapes come from small blocks where the fruit is of a particularly high quality. The valley’s temperate-to-warm climate has a maritime influence due to coastal breezes that moderate temperatures. In the summer, they cool the air and maintain an average temperature of 26°C (79°F). The area has no threat of frost for approximately 10 months of the year. Average annual precipitation is 450 mm (17.7 inches) and is concentrated between May and October. November to April are dry months, and the average annual temperature is 14.4°C (58°F). Soil is alluvial with sandy-loam texture and moderate fertility. The season was characterised by precipitation in the winter months as well as some in the fall. Rainfall was slightly higher than in the previous season. High temperatures during the ripening period required us to pay close attention to ensure the ideal harvest date. The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. After that, the bunches were selected on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked into stainless steel tanks where alcoholic fermentation began, and prior to completion, 100% of the partially fermented must was racked to French oak barrels to continue the process. Following fermentation, a small amount of sulphite was added to the new wine to prevent malolactic fermentation and thereby preserve the wine’s freshness and vibrant acidity. The wine remained in the barrels for an additional 5 months with periodic battonage (lees stirring) to promote the transfer of fatty compounds and aromatics from the lees to the wine for greater complexity. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations. Aging: 6 months; 62% in French oak barrels, 15% in French oak foudres, and 19% in ovoid tanks and 4% in stainless steel tank. The blend changes each year and this vintage consists of Chardonnay (76%), Viognier (9%), Marsanne (8%) and Roussanne (7%)

2014 Production

40km southeast of Valparaiso, the Casablanca Valley is a pre-littoral valley on the region’s coastal plain with close to 4,000 hectares planted to vine. It is characterized by its privileged climate for white varieties, especially for Chardonnay. The grapes ripen slowly in this area, which allows them to produce very aromatic and fruity wines and very expressive flavours. These grapes come from small blocks where the fruit is of a particularly high quality. The valley’s temperate-to-warm climate has a maritime influence due to coastal breezes that moderate temperatures. In the summer, they cool the air and maintain an average temperature of 26°C (79°F). The area has no threat of frost for approximately 10 months of the year. Average annual precipitation is 450 mm (17.7 inches) and is concentrated between May and October. November to April are dry months, and the average annual temperature is 14.4°C (58°F). Soil is alluvial with sandy-loam texture and moderate fertility. The season was characterised by precipitation in the winter months as well as some in the fall. Rainfall was slightly higher than in the previous season. High temperatures during the ripening period required us to pay close attention to ensure the ideal harvest date. The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. After that, the bunches were selected on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked into stainless steel tanks where alcoholic fermentation began, and prior to completion, 100% of the partially fermented must was racked to French oak barrels to continue the process. Following fermentation, a small amount of sulphite was added to the new wine to prevent malolactic fermentation and thereby preserve the wine’s freshness and vibrant acidity. The wine remained in the barrels for an additional 5 months with periodic battonage (lees stirring) to promote the transfer of fatty compounds and aromatics from the lees to the wine for greater complexity. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations. Aging: 6 months; 62% in French oak barrels, 15% in French oak foudres, and 19% in ovoid tanks and 4% in stainless steel tank. The blend changes each year and this vintage consists of Chardonnay (76%), Viognier (9%), Marsanne (8%) and Roussanne (7%)

2013 Production

40km southeast of Valparaiso, the Casablanca Valley is a pre-littoral valley on the region’s coastal plain with close to 4,000 hectares planted to vine. It is characterized by its privileged climate for white varieties, especially for Chardonnay. The grapes ripen slowly in this area, which allows them to produce very aromatic and fruity wines and very expressive flavours. These grapes come from small blocks where the fruit is of a particularly high quality. The valley’s temperate-to-warm climate has a maritime influence due to coastal breezes that moderate temperatures. In the summer, they cool the air and maintain an average temperature of 26°C (79°F). The area has no threat of frost for approximately 10 months of the year. Average annual precipitation is 450 mm (17.7 inches) and is concentrated between May and October. November to April are dry months, and the average annual temperature is 14.4°C (58°F). Soil is alluvial with sandy-loam texture and moderate fertility. The season was characterised by precipitation in the winter months as well as some in the fall. Rainfall was slightly higher than in the previous season. High temperatures during the ripening period required us to pay close attention to ensure the ideal harvest date. The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. After that, the bunches were selected on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked into stainless steel tanks where alcoholic fermentation began, and prior to completion, 100% of the partially fermented must was racked to French oak barrels to continue the process. Following fermentation, a small amount of sulphite was added to the new wine to prevent malolactic fermentation and thereby preserve the wine’s freshness and vibrant acidity. The wine remained in the barrels for an additional 5 months with periodic battonage (lees stirring) to promote the transfer of fatty compounds and aromatics from the lees to the wine for greater complexity. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations. Aging: 6 months; 62% in French oak barrels, 15% in French oak foudres, and 19% in ovoid tanks and 4% in stainless steel tank. The blend changes each year and this vintage consists of Chardonnay (76%), Viognier (9%), Marsanne (8%) and Roussanne (7%)

2012 Production

40km southeast of Valparaiso, the Casablanca Valley is a pre-littoral valley on the region’s coastal plain with close to 4,000 hectares planted to vine. It is characterized by its privileged climate for white varieties, especially for Chardonnay. The grapes ripen slowly in this area, which allows them to produce very aromatic and fruity wines and very expressive flavours. These grapes come from small blocks where the fruit is of a particularly high quality. The valley’s temperate-to-warm climate has a maritime influence due to coastal breezes that moderate temperatures. In the summer, they cool the air and maintain an average temperature of 26°C (79°F). The area has no threat of frost for approximately 10 months of the year. Average annual precipitation is 450 mm (17.7 inches) and is concentrated between May and October. November to April are dry months, and the average annual temperature is 14.4°C (58°F). Soil is alluvial with sandy-loam texture and moderate fertility. The season was characterised by precipitation in the winter months as well as some in the fall. Rainfall was slightly higher than in the previous season. High temperatures during the ripening period required us to pay close attention to ensure the ideal harvest date. The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. After that, the bunches were selected on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked into stainless steel tanks where alcoholic fermentation began, and prior to completion, 100% of the partially fermented must was racked to French oak barrels to continue the process. Following fermentation, a small amount of sulphite was added to the new wine to prevent malolactic fermentation and thereby preserve the wine’s freshness and vibrant acidity. The wine remained in the barrels for an additional 5 months with periodic battonage (lees stirring) to promote the transfer of fatty compounds and aromatics from the lees to the wine for greater complexity. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations. Aging: 6 months; 62% in French oak barrels, 15% in French oak foudres, and 19% in ovoid tanks and 4% in stainless steel tank. The blend changes each year and this vintage consists of Chardonnay (76%), Viognier (9%), Marsanne (8%) and Roussanne (7%)

2011 Production

40km southeast of Valparaiso, the Casablanca Valley is a pre-littoral valley on the region’s coastal plain with close to 4,000 hectares planted to vine. It is characterized by its privileged climate for white varieties, especially for Chardonnay. The grapes ripen slowly in this area, which allows them to produce very aromatic and fruity wines and very expressive flavours. These grapes come from small blocks where the fruit is of a particularly high quality. The valley’s temperate-to-warm climate has a maritime influence due to coastal breezes that moderate temperatures. In the summer, they cool the air and maintain an average temperature of 26°C (79°F). The area has no threat of frost for approximately 10 months of the year. Average annual precipitation is 450 mm (17.7 inches) and is concentrated between May and October. November to April are dry months, and the average annual temperature is 14.4°C (58°F). Soil is alluvial with sandy-loam texture and moderate fertility. The season was characterised by precipitation in the winter months as well as some in the fall. Rainfall was slightly higher than in the previous season. High temperatures during the ripening period required us to pay close attention to ensure the ideal harvest date. The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. After that, the bunches were selected on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked into stainless steel tanks where alcoholic fermentation began, and prior to completion, 100% of the partially fermented must was racked to French oak barrels to continue the process. Following fermentation, a small amount of sulphite was added to the new wine to prevent malolactic fermentation and thereby preserve the wine’s freshness and vibrant acidity. The wine remained in the barrels for an additional 5 months with periodic battonage (lees stirring) to promote the transfer of fatty compounds and aromatics from the lees to the wine for greater complexity. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations. Aging: 6 months; 62% in French oak barrels, 15% in French oak foudres, and 19% in ovoid tanks and 4% in stainless steel tank. The blend changes each year and this vintage consists of Chardonnay (76%), Viognier (9%), Marsanne (8%) and Roussanne (7%)

2010 Production

40km southeast of Valparaiso, the Casablanca Valley is a pre-littoral valley on the region’s coastal plain with close to 4,000 hectares planted to vine. It is characterized by its privileged climate for white varieties, especially for Chardonnay. The grapes ripen slowly in this area, which allows them to produce very aromatic and fruity wines and very expressive flavours. These grapes come from small blocks where the fruit is of a particularly high quality. The valley’s temperate-to-warm climate has a maritime influence due to coastal breezes that moderate temperatures. In the summer, they cool the air and maintain an average temperature of 26°C (79°F). The area has no threat of frost for approximately 10 months of the year. Average annual precipitation is 450 mm (17.7 inches) and is concentrated between May and October. November to April are dry months, and the average annual temperature is 14.4°C (58°F). Soil is alluvial with sandy-loam texture and moderate fertility. The season was characterised by precipitation in the winter months as well as some in the fall. Rainfall was slightly higher than in the previous season. High temperatures during the ripening period required us to pay close attention to ensure the ideal harvest date. The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. After that, the bunches were selected on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked into stainless steel tanks where alcoholic fermentation began, and prior to completion, 100% of the partially fermented must was racked to French oak barrels to continue the process. Following fermentation, a small amount of sulphite was added to the new wine to prevent malolactic fermentation and thereby preserve the wine’s freshness and vibrant acidity. The wine remained in the barrels for an additional 5 months with periodic battonage (lees stirring) to promote the transfer of fatty compounds and aromatics from the lees to the wine for greater complexity. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations. Aging: 6 months; 62% in French oak barrels, 15% in French oak foudres, and 19% in ovoid tanks and 4% in stainless steel tank. The blend changes each year and this vintage consists of Chardonnay (76%), Viognier (9%), Marsanne (8%) and Roussanne (7%)