Reserva Chardonnay

When Luis Felipe Edwards Sr. acquired the Puquillay Alto estate in 1976, the horseshoe-shaped micro-valley sheltered by the San Fernando ridge — with vineyards climbing to 900 m asl — was already planted with vines dating to the 1930s. That elevation is the

structural argument for this Chardonnay: at altitude, diurnal swings are wide, ripening is slow, and the granitic-volcanic soils of Puquillay Alto drain freely while retaining just enough mineral charge to keep the fruit taut.

The result is a Colchagua Chardonnay that reads cooler than its valley address suggests.

Winemaking at the Puquillay facility employs pneumatic pressing and temperature-controlled fermentation — the technical baseline for preserving aromatic lift in a warm-climate white. Oak regime at the Reserva tier is not disclosed by the producer; the wine's profile points toward restrained or neutral wood influence, keeping primary fruit and site character in the foreground.

Low-yield viticulture is a stated house philosophy across all LFE tiers, concentrating juice without sacrificing freshness.

What separates this from the bulk of Chilean Chardonnay is the deliberate sourcing logic: Alto Los Romeros draws from genuinely high-altitude and coastal-cool sites rather than the warm valley floors that define most Chilean whites, delivering structural acidity. Drink now through 2–3 years from vintage.