Harvested by hand in mid-March, fermented in clay amphoras with native yeasts and no mechanical or chemical intervention, eight months on lees before bottling. Aromas are floral and malic with lime pith, in the mouth this is rich and almost fat, such is the concentration. Very intense, yet fine, precise and focussed with a mineral core.

“Located on a cool, south-facing slope, Rafa Tirado's Riesling block consistently produces one of the best examples of the variety in Chile. Mineral and fresh, with a salty note from a veil of flor yeast and pithy citrus fruit, this is complex, layered and bone dry with added nuances from eight months ageing in amphoras.” - Tim Atkin MW, Chile Report 2021