We want to enhance the best fruit that Rapel Valley offers its natural tipicity, structure and natural acidity. Our key points are strict fruit selection, natural juice decantation and low temperature fermentation in stainless steel tanks. We added 8% of Semillon from our old vines from Apalta vineyard and 6% of Sauvignon Gris; the result is a wine that kept its natural flavor and acidity, delicate notes of white fruit and big complexity in the nose and a rounder mid palate an a crisp acidity.

We started harvesting at Las Kuras the Sauvignon Blanc on March 3rd and finished on the 18th.