The Chardonnay di Los Vascos is born in the beautiful wine region of Colchagua, 40 kilometers from the Pacific Ocean and 200 south of Santiago, at the foot of Mount Cañeten. The soils are of volcanic origin: clayey-sandy loam on one side and granitic sand on the other. Given the large plantings carried out in the early 1990s, the vineyard is divided between a set of plots averaging 15 years old, and another set ranging from 40 to 50 years old; the oldest plants are 60 years old. The Chardonnay di Los VascosChardonnay from Los Vascos comes in part from vineyards leased long-term in the cooler regions of the Pacific coast (Casablanca or Leyda) or Colchagua Andes. The grapes are harvested in the second half of February, vinified in temperature-controlled steel tanks and the wine is bottled shortly after: freshness and immediacy are what is sought to preserve. The average production of Viña Los Vascos is 450,000 cases, of which only 35,000 are Chardonnay.

CHARDONNAY LOS VASCOS: TASTING

The extrapolated Chardonnay di Los VascosChardonnay Colchagua Valley from Los Vascos presents itself as intense golden-yellow. On the nose, it smells of pineapple, banana, white melon, dandelion honey mixed with lime, and fresh hazelnut; on the palate, it is creamy, suitably fresh, and fairly persistent. Perfect for a classic warm seafood salad with vegetables and fresh fruit.