Description: An aromatic grape displaying flowery, almost perfumed aromas as well as high acidity. Said to be highly ‘terroir-expressive’ it is used to make dry, semi-sweet, sweet and sparkling white wines. Usually varietally pure and are seldom oaked.

Origin: Rhine

Requirements: Optimal climate for Riesling grapes are very cold winters and very hot summers. Calcerous and granite soils.

Hectares: 305

Valleys: In Chile most commonly grown in the Bio Bio valley, A German origin grape but the Chilean version tends to be fuller bodied and have a higher level of alcohol.


Tasting Notes:

Colour: Is usually pale yellow with greenish notes when they are young, and golden to amber when aged.

Aromas: Can range from intense floral notes, apricot, pineapple and citrus notes to petrol-oil when the wine has aged or has greater complexity.

Palate: Typically a well balanced wine in terms of sugar, acid and minerality. In Chile it is very mineral and dry.




Food Pairing: Riesling stimulates your palate with its mineral sensation. Drink as an appetizer or pair with these foods.

  • Spicy food: Acidity refreshes the palate paired with foods such as (Curry, Asian foods, Chili flavours).
  • Sushi
  • Salty or Mineral foods: Are best matched with high acid wines. (Oysters and Olives).
  • Acidic foods or dressings: Ceviche and seafood in general.
  • Light foods with light bodied wines (salad).
  • Mild cheeses
  • Fruity and creamy desserts.



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