The grape juice is fermented in stainless steel vats for 21 days at a temperature between 12.5ºC and 17ºC.
Oak/lees treatment: When the alcoholic fermentation process is finished, the wine is moved to a different stainless tank for 9 months resting on its lees with one racking.

The Limarí Valley is one of Chile's newest winemaking regions - planted predominantly with Sauvignon Blanc, Chardonnay and Syrah, these cool-climate grapes love the foggy mornings & cooler mists which roll inland off the Pacific Ocean. Maycas del Limarí is born of the love of the region by one of Chile's top winemakers, Marcelo Papa. Each label denotes the amount of time which passes from the time the grapes are harvested to release out of the cellar. All based around the Inca calendar as the Inca trail runs directly through the Limarí Valley.

Perfumed but not strongly varietally typical. Bone dry and tangy, mouth-watering in fact. Lasts, in a lemony way.
80 stores
07/10/2008

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mel

I just had a lightly chilled glass of this at lunchtime with Dover Sole.

Lovely. Lemony and mineral but not flinty.

Very good.

G ~ Beginning to really like Chilean sb ~