The grapes for our Chardonnay Estate come from our vineyards in the Casablanca Valley, a cool-climate area on the northwestern side of Chile's coastal range less than 30 kilometres from the Pacific Ocean. Pacific breezes and early morning fog make this property ideal for producing cool-climate varietals such as Chardonnay.
Grapes were picked at a low temperature and taken to the winery, where they were whole-cluster pressed. The fermentation took 10 to 15 days at 14º - 17º Celsius. 20% of the must was fermented in used French oak barrels. Since the aim was to achieve Chardonnay's characteristic fresh aroma and flavours, these wines did not undergo malolactic fermentation and were aged 6 months in French oak barrels.
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