The Chardonnay (60%) was fermented and aged for six months in first-use French oak barrels. The grape used was harvested from the plot called SUR 20 “Fósiles de mar” from the vineyard in Piriápolis, very close to the Atlantic coast, on a loamy clay soil with a high presence of calcium carbonate.

 

The wine fermented without the addition of sulfur dioxide or commercial yeasts; a minor portion of the wine underwent partial malolactic fermentation. During the aging in the barrels, the lees were moved up to a month before being bottled. Meanwhile, Viognier (30%) and Albariño (10%) were produced separately in stainless steel tanks, keeping their fine lees in suspension for six months.

​

Viognier comes from the plot called SUR 12 “Escaleras”, planted on a steep rocky slope, on the slope of Cerro del Toro facing the sea. Albariño came from the table called SUR 3 “Sobre lías”, from which the grape is also used for the wine that bears the name of the plot.

 

The final blend was made at the beginning of August 2021, to later be stabilized, filtered and bottled.