The grapes to produce Viognier Viña Edmara were picked late March to ensure the ripeness and varietal flavours, crushed and immediately pressed. Free-run and the first, gently pressed juice were used for production in order to secure maximum fruit concentration and a good acidity balance which is a characteristic of this variety. The Viognier Viña Edmara fermentation took place at 14 to 15°C for three weeks. After fermentation, the wine was kept in contact with its lees for two weeks to increase complexity and gain softness.
The vines are grown in silty clay loam soils.
Viña Edmara is a winery located in Chile where produces remarkably good wines at amazingly good prices from its privileged position between the Andes and the Pacific. Viña Edmara wines reflect Chile and the typicity of each of the varietals and of their terroir, where winemakers are blessed with some of the most desirable conditions on earth: exceptional soils, ideal temperatures, intense sunlight with a very little use of pesticide and minimal interference.