1. Cool Climate: Sauvignon Blanc Leyda & Pinot Noir Cauquenes Christian Sotomayor Export Manager

2. Cool Regions:Chile Over the last few years, viticulture & winemaking has evolved in producing lighter and fresher wines. These challenges were taken on the viticulturists & winemakers by planting and producing grapes in cooler areas. The results are outstanding wines, with many distinctive characteristics.

3. Valdivieso´s New Challenges

4. Sauvignon Blanc Leyda Leyda Valley has a strong Maritime influence, with morning mists throughout the ripening season. Vines bedeck the rolling hill sides as close as 4 km (2.5 miles) from the sea and test the mettle of strong-willed growers and pioneering winemakers. 4 KM.

5. The soil of the valley is granite, with topographic characteristics of small rolling hills with slopes of up to 30% inclination. The texture of the soil is loamy clay, with medium depth and abundant levels of quartz gravel on the surface. The low fertility of these soils, along with the gentle climatic conditions and proper viticulture management, allows the development of well balanced vineyards with controlled vigour, low yields, and therefore the production of ripe and fully concentrated grapes.

6. Sauvignon Blanc 2009 The visionary winemaker of Valdivieso develops a wine which is the true reflect of the combination of soil, climate, natural flora and viticulture. Several years ago Valdivieso produced a unique Chardonnay. First in Casablanca Valley and then in Leyda. This experience was the base of the new Sauvignon Blanc Wild Fermented Leyda. VARIETY Sauvignon Blanc 100% VINIFICATION Traditional winemaking methods were used to obtain as true a reflection as possible of the fruit flavours, soil type, and climatic conditions. The fruit was carefully hand selected. Grapes went directly to the press. The barrels were filled directly from the press, where the juice underwent a ‘Wild Fermentation’. To achieve a successful natural fermentation, no yeast were added, so that the natural yeast on the grapes remained undamaged. The wine was aged in French oak barrels for 6 months. No malolactic fermentation took place, so that we could retain the natural acidity. TASTING NOTES Colour: Brilliant light yellow color with green hues. Nose: Intense aromatic profile of tropical fruits, passion fruit, guava, subtle green capsicums hints and distinctive mineral notes. Palate: Soft structure with excellent fruit weight and balanced acidity which keeps the wine fresh. Long finish complemented by an elegant minerality. Ageing Recommendations: Enjoy the concentration now or cellar for up to 3 years.

7. Cauquenes Costa This traditional and long overlooked wine valley—the largest and one of the oldest— has attracted renewed and much-deserved attention of late. Old-bush, dry-farmed vineyards that predate the memories of those who tend them now produce exciting, naturally balanced field blends of Carignan for example. Newer plantations include Merlot, Cabernet Franc, and Pinot Noir (coastal zone) with bright acidity and juicy fruit.

8. Pinot Noir 2009 VARIETY Pinot Noir 100% VINIFICATION Grapes were carefully hand selected. Bunches were gently de-stemmed, and cold macerated for 72 hours before being inoculated with selected yeast. Fermentation takes places in a small stainless steel open top fermenter for 7 - 10 days. During fermentation the skins cap is pushed by hand three times a day. There was post-fermentation maceration on skins for 10 days, before pressing. The wine was aged for 9 months in French (100%) oak barrels TASTING NOTES Colour: Bright vibrant red. Nose: Intense aroma of fresh black berry fuits, strong cassis character, blackberries with elegant sweet spices from french oak wood. Earthy character. Palate: Full bodied, very flavoursome with lively balancing acidity. Flavours are consistent with the complex aromatic profile. Long and pleasant finish Ageing Recommendations: Enjoy the concentration now or cellar for up to 5 years.