Production

Produced with Pinot Noir (60%) and Chardonnay (40%) grapes, coming from the famous Talinay vineyard, a unique terroir where calcareous soils and the cold coastal climate of Limarí combine. Grapes were whole-cluster pressed very slowly and gently to avoid extracting phenols, fruity aromas and colour in the case of the Pinot Noir. Next the juice was settled for 18 hours to remove the coarse lees. It was then racked into stainless steel tanks to ferment at a controlled temperature of between 14°C and 16°C. Once the first alcoholic fermentation was complete, the wines underwent malolactic fermentation. A blend was made of reserve base wines from different vintages to achieve a style that is consistent over time. The second fermentation then took place in the bottle using the traditional method. This occurred in complete darkness at a temperature of 13°C to achieve good fermentation kinetics in order to produce very fine, persistent and delicate bubbles. It was kept in contact with its lees for 30 months to achieve the style and quality of a great sparkling wine. Finally the disgorgement took place and then liqueur d’expédition was added to provide balance to the wine; this was calculated according to the levels of alcohol, pH and total acidity.

2014 Production

Produced with Pinot Noir (60%) and Chardonnay (40%) grapes, coming from the famous Talinay vineyard, a unique terroir where calcareous soils and the cold coastal climate of Limarí combine. Grapes were whole-cluster pressed very slowly and gently to avoid extracting phenols, fruity aromas and colour in the case of the Pinot Noir. Next the juice was settled for 18 hours to remove the coarse lees. It was then racked into stainless steel tanks to ferment at a controlled temperature of between 14°C and 16°C. Once the first alcoholic fermentation was complete, the wines underwent malolactic fermentation. A blend was made of reserve base wines from different vintages to achieve a style that is consistent over time. The second fermentation then took place in the bottle using the traditional method. This occurred in complete darkness at a temperature of 13°C to achieve good fermentation kinetics in order to produce very fine, persistent and delicate bubbles. It was kept in contact with its lees for 30 months to achieve the style and quality of a great sparkling wine. Finally the disgorgement took place and then liqueur d’expédition was added to provide balance to the wine; this was calculated according to the levels of alcohol, pH and total acidity.

2013 Production

Produced with Pinot Noir (60%) and Chardonnay (40%) grapes, coming from the famous Talinay vineyard, a unique terroir where calcareous soils and the cold coastal climate of Limarí combine. Grapes were whole-cluster pressed very slowly and gently to avoid extracting phenols, fruity aromas and colour in the case of the Pinot Noir. Next the juice was settled for 18 hours to remove the coarse lees. It was then racked into stainless steel tanks to ferment at a controlled temperature of between 14°C and 16°C. Once the first alcoholic fermentation was complete, the wines underwent malolactic fermentation. A blend was made of reserve base wines from different vintages to achieve a style that is consistent over time. The second fermentation then took place in the bottle using the traditional method. This occurred in complete darkness at a temperature of 13°C to achieve good fermentation kinetics in order to produce very fine, persistent and delicate bubbles. It was kept in contact with its lees for 30 months to achieve the style and quality of a great sparkling wine. Finally the disgorgement took place and then liqueur d’expédition was added to provide balance to the wine; this was calculated according to the levels of alcohol, pH and total acidity.

2012 Production

Produced with Pinot Noir (60%) and Chardonnay (40%) grapes, coming from the famous Talinay vineyard, a unique terroir where calcareous soils and the cold coastal climate of Limarí combine. Grapes were whole-cluster pressed very slowly and gently to avoid extracting phenols, fruity aromas and colour in the case of the Pinot Noir. Next the juice was settled for 18 hours to remove the coarse lees. It was then racked into stainless steel tanks to ferment at a controlled temperature of between 14°C and 16°C. Once the first alcoholic fermentation was complete, the wines underwent malolactic fermentation. A blend was made of reserve base wines from different vintages to achieve a style that is consistent over time. The second fermentation then took place in the bottle using the traditional method. This occurred in complete darkness at a temperature of 13°C to achieve good fermentation kinetics in order to produce very fine, persistent and delicate bubbles. It was kept in contact with its lees for 30 months to achieve the style and quality of a great sparkling wine. Finally the disgorgement took place and then liqueur d’expédition was added to provide balance to the wine; this was calculated according to the levels of alcohol, pH and total acidity.

2011 Production

Produced with Pinot Noir (60%) and Chardonnay (40%) grapes, coming from the famous Talinay vineyard, a unique terroir where calcareous soils and the cold coastal climate of Limarí combine. Grapes were whole-cluster pressed very slowly and gently to avoid extracting phenols, fruity aromas and colour in the case of the Pinot Noir. Next the juice was settled for 18 hours to remove the coarse lees. It was then racked into stainless steel tanks to ferment at a controlled temperature of between 14°C and 16°C. Once the first alcoholic fermentation was complete, the wines underwent malolactic fermentation. A blend was made of reserve base wines from different vintages to achieve a style that is consistent over time. The second fermentation then took place in the bottle using the traditional method. This occurred in complete darkness at a temperature of 13°C to achieve good fermentation kinetics in order to produce very fine, persistent and delicate bubbles. It was kept in contact with its lees for 30 months to achieve the style and quality of a great sparkling wine. Finally the disgorgement took place and then liqueur d’expédition was added to provide balance to the wine; this was calculated according to the levels of alcohol, pH and total acidity.

2010 Production

Produced with Pinot Noir (60%) and Chardonnay (40%) grapes, coming from the famous Talinay vineyard, a unique terroir where calcareous soils and the cold coastal climate of Limarí combine. Grapes were whole-cluster pressed very slowly and gently to avoid extracting phenols, fruity aromas and colour in the case of the Pinot Noir. Next the juice was settled for 18 hours to remove the coarse lees. It was then racked into stainless steel tanks to ferment at a controlled temperature of between 14°C and 16°C. Once the first alcoholic fermentation was complete, the wines underwent malolactic fermentation. A blend was made of reserve base wines from different vintages to achieve a style that is consistent over time. The second fermentation then took place in the bottle using the traditional method. This occurred in complete darkness at a temperature of 13°C to achieve good fermentation kinetics in order to produce very fine, persistent and delicate bubbles. It was kept in contact with its lees for 30 months to achieve the style and quality of a great sparkling wine. Finally the disgorgement took place and then liqueur d’expédition was added to provide balance to the wine; this was calculated according to the levels of alcohol, pH and total acidity.