The Viognier grapes for this wine come from the Periliho Estate in the Colchagua Valley. Yalis approach to vinification involves a cold soak, before fermentation controlled between 13-16 degrees. The wine is also then aged for two months with weekly lees stirring. Light in body & texture, with an emphasis on stone fruits & tropical characters. Melon, apricot & tangerine notes abound, lifted by a sharp citrussy acidity. Refreshing on its own, or drink with honey & ginger glazed pork & roasted vegetables.