Region
Las Brujas (Canelones, Uruguay).
Soil
Clay loam, medium fertility.
Grape Varietal
100% Viognier
Vinification
The hand harvested viognier bunches are directly pressed without destemmed process. It is obtained a fresh and very aromatic juice. The juice is fermented in stainless steel tanks during 15 days at controlled low temperatures, between 14 to 16 °C .Once fermentation is finished lees are kept and stirred for 3 months to get some creamy texture. After that wine is filtered and bottled to keep freshness.
