These vineyards, nestled in the Chilean Andes, benefit from a cool climate and mountain breezes, allowing the Sauvignon Blanc to ripen slowly and develop a crisp, vibrant acidity along with distinctive varietal aromas.

A focus on careful cold soaking and controlled fermentation highlights the wine's aromatic potential. Low-temperature fermentation with selected yeasts preserves the fresh and fruity character, resulting in a balanced and expressive wine.

This wine's lively acidity pairs well with shellfish dishes like carpaccio, ceviche, chowders, and light seafood soups. It also complements delicate white fish, such as sole and hake, and works beautifully as an aperitif with mild cheeses, fresh fruits, and nuts.