White Wine

Located in the cooler Bío-Bío valley some 500km South of Santiago this hillside vineyard was planted in 2009. Hand picked and transported carefully to the winery the grapes are fermented leaving around 6g/l residual sugar and then 2/3rds of the wine is aged in neutral oak barrels for 8 months to add layers of complexity.

The wine is clear golden yellow in colour with fruity aromas of quince, pear, and notes of citrus. Medium-dry the palate has good volume and longitude, and a hint of sweetness that is very well balanced with its vibrant & refreshing lime-kissed acidity.

Ideal with white meats, fish, and shellfish. With its freshness it also works well with vegetarian dishes and Asian cuisine.

Just the perfect all-round, approachable sparkler. Especially good for those of us that like a bubbly that’s not overly dry. Lots of fruit and a soft mousse. This is now labelled under the appellation of Penedès, rather than Cava, but is produced exactly as it always has been. The three classic varieties of Macabeu, Xarel.lo and Parellada are produced using the traditional champagne method, and aged for over 15 months before release to give a wonderfully rounded fizz.

The Observer’s 20 Best Wines for Summer, ‘A cava in all but name (it’s labelled with the region of production instead), and a very charming one at that, made with the traditional trio of local grape varieties, it’s a bright, youthful mix of tangy orchard fruitiness, floral and herbal notes and soft lively mousse.’ David Williams, June 2018