Roberto Henriquez Rivera del Notro Blanco New York with leafy

with leafy

and preparing the table

Coi and Loco’l

Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking

Roberto Henriquez Rivera del Notro Blanco New York with leafyThis blend is made with three traditional varieties from the coastal area of the Itata valley. Corinto is harvested first (earliest to ripen) then Muscat, then Semillon, last. Corinto is the same variety as Chasselas, and it is known for a higher acidity and minerality but with hints of bacon fat and pineapple. Semillon has a sense of cucumber, off but how it grows here. The varietals are fermented separately, then blended. The final wine has a floral