Aconcagua Costa

Papaya and pineapple define the fruit profile, joined by toasted nuances, vanilla and dried fruit from barrel ageing. The palate balances freshness with generous body and carries a long finish. The Chardonnay was hand-harvested and separated for whole-cluster pressing, destemmed pressing and brief cold maceration. Thirty percent fermented in new oak, and the same proportion aged twelve months in French barrels.