The Aconcagua Costa Chardonnay was produced by fermenting the juice of the full clusters in barrel with indigenous yeasts, 50% underwent malolactic fermentation. The wine matured in 100% used French oak barrels in contact with the lees for ten months. The vines are only 12 kilometers away from the sea, and that provides for a marine, saline sensation in all these coastal wines. There are some orange peel aromas, lemon zest and a nutty toasty character. Good weight and texture, long and gently toasty with the salinity coming through on the finish.
