|Style||Dry, White, Medium Bodied, Floral, Honey, Tropical Fruits, Fruit Forward|
|Dietary||Vegetarian, Vegan, Sustainable, Organic|
Emiliana Adobe Reserva Viognier has a pale yellow hue, boasting floral aromas of honeysuckle and jasmine. Its mid-weight palate offers abundant notes of peach and nectarine, accompanied by gentle star anise spice and refreshing acidity on the finish. Perfect for grilled escalopes, fish, and desserts such as papayas with cream.
About the Producer
Voted by Wines of Chile as "Winery of the Year 2016", Emiliana is one of Chile's most exciting producers and pioneers in organic and biodynamic winemaking. Since 1998, this Chilean winery has been producing award-winning wines from almost 1,000 hectares of vineyards in prime sites including Casablanca, Maipo, Cachapoal, Colchagua and Bio Bio.
Its spectacular biodynamic vineyard and winery at Los Robles is a model that attracts visiting viticulturalists and winemakers from across the world. Emiliana's innovative and natural-leaning wines are made with great care and attention and the results are inspiring.
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Vineyard and Winery
With an average temperature of 22°C and ow rainfall (600mm per year). During summer, this valley presents high temperature range, having low temperature at night. Alluvial, medium-high depth soil, uniform loamy-muddy texture. Good drainage, moderate permeability and high fertility. Mediterranean with rainy winters, warm, dry summers and a broad oscillation between day and night temperatures, all of which contribute to a good vine development. The soil presents good drainage, high fertility, and tremendous agricultural aptitude. The soils tend to be alluvial in origin of medium depth. The grapes that went into this wine were picked by hand at early-April, when the fruit had reached its optimal degree of ripeness. Fermentation took place with selected yeasts in stainless steel tanks, in our Las Palmeras winery. During this stage, the temperature was carefully managed to remain cool (around 15ºC) without pumpovers and with delicate lees stirring, in order to reach the desired results. Finally, the wine was fined with bentonite and cold-stabilized before bottling to prevent tartaric precipitations in the bottle.
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