The vineyards are situated in Chile’s Leyda Valley, approximately 15 km from the Pacific Ocean, on sloped hillsides with granite-based soils blended with clay. Vines are planted at a density of 5,555 plants per hectare and trained using a vertical shoot positioning system. Pruning is carried out to encourage low yields—up to 7,000 kg/ha—and promote earlier ripening. Canopy management is carefully tailored to provide shade for the grape clusters while allowing optimal aromatic development in the fruit.

Harvest Note
The 2023–2024 season began with a harsh winter and abundant rainfall, which helped ease a 15-year drought and significantly boosted vineyard vigor. Spring was cooler and cloudier than usual, delaying flowering and veraison by two to three weeks. Temperatures remained mild throughout most of the summer, with a few brief heat spikes. As a result, harvest took place approximately two weeks later than usual. In the cellar, bunches underwent careful selection before they were gently crushed and held at cool temperatures for 10 hours to extract aroma. Alcoholic fermentation was carried out by selected yeasts at cool temperatures for 21 days and the wine rested in steel tanks before being bottled.
Tasting Note
Pale yellow in color with green highlights, the wine appears bright and youthful in the glass. The nose offers a complex, delicate blend of ripe tropical and citrus fruits, layered with herbal nuances and a subtle touch of spice. On the palate, it is fresh and vibrant, with a persistent minerality that carries through the finish.
Technical Data
GRAPES: 100% Sauvignon Blanc
APPELLATION: Leyda Valley
PH: 3.25
ACIDITY: 3.72 g/l
ABV: 13.5%
AGING: Unoaked
Unique Selling Points
  • Vineyards located in the Leyda Valley, 9 miles from the Pacific Coast
  • Pruned to achieve low yields (up to 7,000 kg/ha) to achieve higher concentration
  • Leaf canopies are kept intact until harvest to maintain good bunch coverage

About the Grape

Sauvignon Blanc
Sauvignon Blanc has vivid, assertive aromas and flavors of gooseberries, citrus, herbs framed by tangy acidity. Oak contact adds tropical fruit, vanilla, lanolin and toast notes.
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