Coyam is a true icon wine of Chile and from the white, calcium-rich soils of Limarí comes Coyam Chardonnay. This extreme landscapes gives rise to this truly distinctive wine.

Fresh mango and apricot aromas, with delicate floral notes, such as honeysuckle. Generous on the palate with ripe tropical fruit character and a subtle mineral finish that is balanced by its citrus acidity. The finely integrated oak adds a pleasing hint of vanilla and weight on the palate.

Emiliana is one of the world’s most important producers of organic and biodynamic wines and the largest in South America. They have a total of 997 hectares under vine in the valleys of Casablanca, Maipo, Colchagua, and Cachapoal of which 923ha are IMO certified organic and the remaining 77 in conversion. Their spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from all over the world. General Manager José Guilisasti and winemaking consultant Alvaro Espinoza were key to establishing this project to convert a large commercial winery into a commercially viable organic one. These innovative wines are made with great care and attention and the results are inspiring. 

From Emiliana's vineyards in Campo Lindo, Ovalle. Located 34 km from the coast, the vineyard grows next to a ravine that merges with the Limarí River on its southern shore. It has a northeast-southwest orientation, is trellised to the vertical shoot position, pruned in the double Guyot system, and is drip irrigated. The soil is of alluvial origin, deep and with several well-defined horizons. The first 30 cm present a clay layer that gives way to a well-defined strata of carbonate painted pebbles, and 2 to 3 layers of sandy-loam texture. Underneath comes a horizon of dark clays which the roots penetrate deeply. The first stage of the grape reception takes place on a conveyor belt where they separate leaves, damaged bunches, and others. They then transport the selected bunches with another conveyor belt to a pneumatic press, where they obtain the free-run must using a delicate pressing program. To gain depth, the juice is kept cold for seven days then racked into barrels, where the alcoholic fermentation takes place spontaneously with native yeasts. Once the alcoholic fermentation is over, the wine stays in touch with its lees during its cellaring time of 11 months with frequent batonages applied according to winemaking criteria. Aged 100% in fourth-use barrels. A final blending of the components is carried out before bottling.

Ideal with grilled or baked white fish, salmon or trout with delicate sauces, and seared tuna. Pairs well with seafood in creamy preparations, white meats such as chicken or turkey, semi-soft cheeses, and dishes like seafood or mushroom risotto and pasta with white sauces.

Press Quotes

2010 Vintage: "Fresh and distinct with very good oak, nectarine and orange blossom notes. Long, layered, charming." Decanter 'The Results' edition, October 2011

2008 Vintage: “A bright, high-toned style, with dried pineapple, green and yellow apple fruit and floral notes lingering on the creamy finish. Drink now.” James Molesworth Wine Spectator, August 31st 2010

Awards

2018 Vintage: IWC - Gold