Vibrant notes of nectarine, lemon and mandarin lead the way, lifted by a seductive hint of orange blossom and jasmine. Refined and elegant, the fruit is beautifully framed by subtle, flinty oak, which supports it without overwhelming it. The palate is built with precision: ripe, energetic acidity at the core, balanced by creamy, macadamia-like sweetness, and a chalky, textured finish. Hints of smoky gunflint and crushed stone add depth and complexity. This is a wine that gracefully marries freshness, finesse and sophistication. It can be enjoyed now, but is sure to evolve with age.

The grapes are carefully destemmed before being pressed in whole bunches in a pneumatic press. After pressing, the juice is cold settled for 36 hours to promote clarity and purity. Fermentation is split between several tanks to increase complexity: a third of the wine is fermented in concrete eggs, while the remaining two-thirds ferment in a combination of large foudres (3,000 L) and barriques (300-500 L), all using indigenous yeasts for spontaneous alcoholic fermentation. Partial natural malolactic fermentation occurs in around 20% of the wine. The wine is then aged for 10 months on fine lees in the same mix of containers - concrete eggs, foudres and barrels - to acquire texture and depth. Before bottling, the wine is lightly filtered to preserve its clarity and expression.

Gualtallary, in Mendoza's northern Uco Valley, is fast gaining worldwide recognition for producing Argentina's freshest, most mineral wines. Its high altitude and ancient, calcium-rich soils make it an ideal location for the production of exceptional Chardonnay.

Located at an altitude of 1250 metres, the "El Tomillo" vineyard - named after the wild thyme that grows among the vines - rests on an alluvial cone formed by the Las Tunas river. The vineyard benefits from intense sunshine, fresh mountain air and poor, well-drained soils that naturally limit yields.

The topsoil is a sandy layer around 70 cm deep, resting on rounded stones rich in calcium carbonate. These low-retention soils promote fruit purity and give the wine its characteristic tension, precision and minerality.