This magnificent sweet wine is made from grapes  harvested at the very end of the Chilean harvest season, in mid June, on the plains of the Colchagua Valley. The late harvest climate conditions allows the grapes to ripen fully and develop their maximum sugar level.

Sugar concentration is raised still further by the beneficial effect of "Noble Rot", or Botrytis cinerea,the fungus which develops only under  the right conditions. It has the effect of shrivelling the grapes, dehydrating them, and in effect turning them into raisins on the vine. Botrytis aids in the production of all the world’s famous sweet white wines.  

This "Noble Rot" has allowed us to concentrate the many great aspects of the Viogner grape such as aromas of peaches and apricots and the citrus  perfume of Sauvignon Blanc.