The grapes used in this wine are 100% Pinot Noir from the Espinal vineyard, this vineyard is located in the coastal part of the Limarí Valley just 24km from the sea. The alluvial soil is very stony but has veins of limestone in the form of dust, mainly consisting of calcium carbonate. The limestone dust came from rocks in the high peaks of the Andes being dragged down by melting ice to the lower parts of the valley and deposited there as dust mixed with alluvial soil. This phenomenon is what marks the Limarí Valley as different from Chile's other wine regions, as the limestone produces very refreshing, mineral wines in a style that is quite different to those in the rest of the country, even cool areas. The grapes were hand-harvested into 20 kg cases. The harvest began the first week of March, the bunches were selected and then underwent a very gentle (long and soft) whole bunch pressing very similar to the one we use in the sparkling wine production, in order to have a very soft color extraction and good volume and texture in the resulting wine. The juice fermented as a white wine for 21 days in stainless steel tanks with controlled temperature.
Beautifully pale in colour with elegant floral and fruity perfumes such as rose petals, hibiscus, strawberries and wet stones on the nose. The palate has watermelon flavors plus a delicate red fruit touch. Fresh, crisp and dry with a lovely clarity and acidity accompanied with a hint of spice and a salty minerality which makes this wine great with food.
Try with a Niçoise salad, a paella, grilled chicken, fish or lamb with herbs.