Undurraga Chardonnay is an unoaked Chardonnay with fragrant aromas of vanilla and subtle notes of honey and tropical fruits. Perfect for light meals like salads, fish, seafood, and chicken dishes. Enjoy a smooth and refreshing taste with every sip.

About the Producer

Undurraga is one of Chile’s most prestigious wineries, consistently receiving high scores from top wine critics. Founded in 1885, Undurraga owns 1,350 hectares of estate vineyard in Chile’s premium wine producing areas such as Leyda, Cauquenes and Itata and is certified by Sustainable Wines of Chile. Head winemaker Rafael Urrejola has spent a great deal of time researching and understanding the diversity of Chile’s vineyard sites; the result is the emblematic ‘Terroir Hunter’ range. Undurraga cultivates their vineyards with respect for the environment and follow a philosophy of minimal intervention in the cellar to showcase the terroir. In 2023, Rafael became the first Chilean winemaker to be awarded ‘Red Winemaker of the Year 2023' by the prestigious International Wine Challenge (IWC).

Vineyard and Winery

The grapes come from the Valle Central, where the soil’s origin is alluvial, with a medium texture. It is loamy to sandy loam and provides good drainage. The land is flat, of average depth and is moderately fertile. The climate is sub-humid Mediterranean with mild winters and an annual average rainfall of 350 millimetres. The summers are temperate and dry, with cool nights which create excellent conditions for an extended ripening period. This encourages the production of healthy grapes which mature gradually, accumulating good sugar levels, with balancing natural acidity and expressive aromas.

Once the grapes were harvested, 50% were pressed as whole clusters, while the remaining 50% were gently crushed and placed into stainless steel tanks for cold maceration at 4°C, which lasted for six hours. Fermentation took place in stainless steel vats, at temperatures ranging between 16 and 18°C and lasted for between 18 and 22 days. The wine was aged on its fine lees for 45 days imparting texture and complexity