Rayun takes advantage of where they are. In the Central Valley of Chile, there are large changes between the daytime and nighttime temperature which promotes ripeness in the grapes but retains fresh acidity in the wines. Harvest took place in late March. To achieve its maximum aromatic potential, the grapes where picked at night which allows them to be handled at low temperatures. The grapes were pressed and the juice transferred to temperature-controlled stainless steel tanks where the alcoholic fermentation took place with the help of selected yeasts. Once fermentation was complete, the wine was kept for six months in stainless steel tanks, allowing it to evolve and to develop its flavors and textures. No malolactic fermentation, no oak . With a soft sweetness, notes of ripe pineapples and apricots, this moves gently through the mouth, asking for grilled scallops, shrimp scampi, or Gruyere cheese .