The crop of the Leyda Valley vineyard located 15 kilometres from the Pacific Ocean, which with its cool and long summer is exactly the place Sauvignon Blanc needs to keep its amazingly intense aromas. The early morning harvest is followed by a rapid and gentle pressing of the destemmed grapes, then after 10 hours of skin contact, fermentation starts in temperature-controlled tanks (11-12 degrees) and lasts for 21 days.

Explosive aromas with the style’s characteristic green pepper, passion fruit, pineapple, and a refreshing, long palate.