Golden yellow in colour, the nose has white peach aromas with citrus notes mingled with banana and toasted nuts. Creamy on the palate, with great density, balanced acidity, a velvety texture and an intense, persistent finish reminiscent of bread and butter pudding.
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.
Marked by the influence of the Pacific Ocean and the Humboldt Current. Presents constant humidity and average temperatures of 25ºC in the summer and 14ºC in the winter. Vineyards planted in 1993, 4,000 plants/hectare located 370m above sea level, vertically positioned with a northeast-southwest orientation and drip irrigated.
The grapes were picked into 12-kg boxes and transported to the cellar for immediate chilling. The grapes underwent a selection process on conveyor belts that led to a bladder press for direct pressing. The must was decanted and racked to stainless steel tanks and barrels for fermentation with selected yeasts. Once the alcoholic fermentation was completed, the new wine remained on its lees, which were stirred (battonage) to improve the contact. The wine did not undergo malolactic fermentation. Prior to bottling, the wine was fined with adjusted doses of bentonite and cold stabilized to prevent future tartaric precipitations.
A touch of lightly-toasted oak plus the natural lush texture of a ripe Chardonnay are the key elements that blend perfectly with dark, full-textured fish as well as white meats with mild sauces or accompaniments. It also works very nicely with fish soups.
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
2012 Vintage: IWSC 2013 - Bronze
2011 Vintage: IWC 2013 - Bronze
2011 Vintage: IWSC 2012 – Bronze
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