Production

The Talinay vineyard is located just 12 km from the Pacific Ocean, hidden away in a small valley of Limari. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalk/limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limari. Proximity to the dry Atacama desert ensures the vines are virtually rot and disease free. Maximum average temperatures in the summer months never go above 23,5°C which in terms of picking means 2 or 3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and the local autumn mist, the famous “Camanchaca”. The fruit was hand picked in March and underwent careful bunch selection by the viticulture team. Bunches were very carefully selected, then the 70% destemmed and the other 30% whole cluster. Then they underwent a cold soak for 7 days at 8ºC, followed by the alcoholic fermentation with native yeasts in small stainless steel tanks at controlled temperatures of between 20ºC and 26ºC. This was accompanied by gentle manual pump-overs to extract all the colour and flavours from the grapes. Finally, the wine macerated for a short time to give it greater body. Following the fermentation, all of the wine was aged for 12 months in French oak barrels from prestigious sources such as Fontainebleau, Jupille, Bertrange, Troncais and Allier. All of the wine underwent malolactic fermentation.

2014 Production

The Talinay vineyard is located just 12 km from the Pacific Ocean, hidden away in a small valley of Limari. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalk/limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limari. Proximity to the dry Atacama desert ensures the vines are virtually rot and disease free. Maximum average temperatures in the summer months never go above 23,5°C which in terms of picking means 2 or 3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and the local autumn mist, the famous “Camanchaca”. The fruit was hand picked in March and underwent careful bunch selection by the viticulture team. Bunches were very carefully selected, then the 70% destemmed and the other 30% whole cluster. Then they underwent a cold soak for 7 days at 8ºC, followed by the alcoholic fermentation with native yeasts in small stainless steel tanks at controlled temperatures of between 20ºC and 26ºC. This was accompanied by gentle manual pump-overs to extract all the colour and flavours from the grapes. Finally, the wine macerated for a short time to give it greater body. Following the fermentation, all of the wine was aged for 12 months in French oak barrels from prestigious sources such as Fontainebleau, Jupille, Bertrange, Troncais and Allier. All of the wine underwent malolactic fermentation.

2013 Production

The Talinay vineyard is located just 12 km from the Pacific Ocean, hidden away in a small valley of Limari. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalk/limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limari. Proximity to the dry Atacama desert ensures the vines are virtually rot and disease free. Maximum average temperatures in the summer months never go above 23,5°C which in terms of picking means 2 or 3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and the local autumn mist, the famous “Camanchaca”. The fruit was hand picked in March and underwent careful bunch selection by the viticulture team. Bunches were very carefully selected, then the 70% destemmed and the other 30% whole cluster. Then they underwent a cold soak for 7 days at 8ºC, followed by the alcoholic fermentation with native yeasts in small stainless steel tanks at controlled temperatures of between 20ºC and 26ºC. This was accompanied by gentle manual pump-overs to extract all the colour and flavours from the grapes. Finally, the wine macerated for a short time to give it greater body. Following the fermentation, all of the wine was aged for 12 months in French oak barrels from prestigious sources such as Fontainebleau, Jupille, Bertrange, Troncais and Allier. All of the wine underwent malolactic fermentation.

2012 Production

The Talinay vineyard is located just 12 km from the Pacific Ocean, hidden away in a small valley of Limari. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalk/limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limari. Proximity to the dry Atacama desert ensures the vines are virtually rot and disease free. Maximum average temperatures in the summer months never go above 23,5°C which in terms of picking means 2 or 3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and the local autumn mist, the famous “Camanchaca”. The fruit was hand picked in March and underwent careful bunch selection by the viticulture team. Bunches were very carefully selected, then the 70% destemmed and the other 30% whole cluster. Then they underwent a cold soak for 7 days at 8ºC, followed by the alcoholic fermentation with native yeasts in small stainless steel tanks at controlled temperatures of between 20ºC and 26ºC. This was accompanied by gentle manual pump-overs to extract all the colour and flavours from the grapes. Finally, the wine macerated for a short time to give it greater body. Following the fermentation, all of the wine was aged for 12 months in French oak barrels from prestigious sources such as Fontainebleau, Jupille, Bertrange, Troncais and Allier. All of the wine underwent malolactic fermentation.

2011 Production

The Talinay vineyard is located just 12 km from the Pacific Ocean, hidden away in a small valley of Limari. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalk/limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limari. Proximity to the dry Atacama desert ensures the vines are virtually rot and disease free. Maximum average temperatures in the summer months never go above 23,5°C which in terms of picking means 2 or 3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and the local autumn mist, the famous “Camanchaca”. The fruit was hand picked in March and underwent careful bunch selection by the viticulture team. Bunches were very carefully selected, then the 70% destemmed and the other 30% whole cluster. Then they underwent a cold soak for 7 days at 8ºC, followed by the alcoholic fermentation with native yeasts in small stainless steel tanks at controlled temperatures of between 20ºC and 26ºC. This was accompanied by gentle manual pump-overs to extract all the colour and flavours from the grapes. Finally, the wine macerated for a short time to give it greater body. Following the fermentation, all of the wine was aged for 12 months in French oak barrels from prestigious sources such as Fontainebleau, Jupille, Bertrange, Troncais and Allier. All of the wine underwent malolactic fermentation.

2010 Production

The Talinay vineyard is located just 12 km from the Pacific Ocean, hidden away in a small valley of Limari. This unique location provides truly excellent conditions for cool climate viticulture and is the only vineyard site in Chile to be planted over pure chalk/limestone soil – producing elegant and refined wines. The constant breeze that drifts from the ocean and over the vines creates the coolest vineyards in Limari. Proximity to the dry Atacama desert ensures the vines are virtually rot and disease free. Maximum average temperatures in the summer months never go above 23,5°C which in terms of picking means 2 or 3 weeks later than other Chilean coastal regions. The small grapes were gently ripened by the cool summer days, freshened by the coastal breeze and the local autumn mist, the famous “Camanchaca”. The fruit was hand picked in March and underwent careful bunch selection by the viticulture team. Bunches were very carefully selected, then the 70% destemmed and the other 30% whole cluster. Then they underwent a cold soak for 7 days at 8ºC, followed by the alcoholic fermentation with native yeasts in small stainless steel tanks at controlled temperatures of between 20ºC and 26ºC. This was accompanied by gentle manual pump-overs to extract all the colour and flavours from the grapes. Finally, the wine macerated for a short time to give it greater body. Following the fermentation, all of the wine was aged for 12 months in French oak barrels from prestigious sources such as Fontainebleau, Jupille, Bertrange, Troncais and Allier. All of the wine underwent malolactic fermentation.