The Verdejo variety, originally from Rueda, Spain; First Chilean experience with this variety and possibly the first Verdejo in America. In the elaboration we tried to maintain all the fruit potential, first with a controlled work in the vineyard and a manual harvest, which allowed us to produce great quality grapes. In the winery, the elaboration was with a minimum intervention, a maceration for 6 hours, to later press the grapes gently. The must, fermented in barrels with native yeasts, to respect the character and typicity of the variety, accompanied by batonage work, produced a wine of great volume and personality.
Denomination of Origin: Maipo Andes Valley
Vineyard altitude: 790 meters above sea level
Soil: Alluvial origin, sandy loam.
Climate: Sub humid Mediterranean with big influence of the Andes Mountain.
Thermal oscillation: Between 18º and 22º
Viticulture system: Espalier
Pruning: Guyot double
Yield: 5.500 kg/ha
Cool maceration (8°C): 6 hours
Alcoholic fermentation: 24 days
Batonage: 6 months
Barrel aging: 10 months, French oak.
Total Acidity: 5.3 g/L
RS: 2.31 g/L
Varied tapas with Iberian ham and sausages, feather dishes with fresh mushrooms, rice or noodles, paella with rabbit, chicken, shrimp dumpling.