The grapes for Aconcagua Costa Chardonnay were sourced from the Aconcagua Costa vineyard, located 12 kilometres from the Pacific Ocean. Planted by Viña Errázuriz in 2005 and 2009, the soil is composed of a thin layer of loamy texture and placed on a clay and metamorphic rock (slate/schist), providing the mineral notes present in the wines that are grown in these vineyards.
Grapes were hand-picked in the early morning between February 08th to February 20th and carefully transported to the winery, where they were whole-cluster pressed. The use of native yeasts and the larger number of yeasts strains during a wild fermentation contributes greater complexity to the wine. The juice was fermented in used French oak barrels and then underwent 45% malolactic fermentation. The wine was aged for 11 months in used French oak barrels and 10% in foudres.
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