Sourced from a number of vineyard sites across Chile’s Central Valley. Free-run juice and light pressings have been used to maintain a light and crisp feel to the wine, with a long 3-week fermentation period followed by 2 weeks on lees for softness of texture. Lively and crisp, avoiding the big, oily texture of many a Viognier, and focusing instead on the flavours of apricot and pineapple, and delicate floral aromas. Soft in mouthfeel, with a refreshing finish. Drink with Chinese-style chicken or prawn dishes, sushi or a stir-fry.