Humo Blanco Gran Cuvée

The differences in temperature between the cold waters of the Pacific (approx. 10°C) and the temperatures on land create low-altitude morning mists in Lolol Valley (as occurs in the bay of Napa Valley). This mist is known as ‘Humo Blanco’ and retains the cooler night-time temperatures for longer into the morning.

  • demeter-en
  • organic


Winemaking techniques

Harvesting in crates, plot-by-plot selection. Double sorting on arrival, of bunches and grapes. 85% de-stemming and 15% whole bunches, selected by hand based on stem ripeness. Vatting in small stainless steel vats (60%) with regular punching down, 25 days of maceration on the skins. Integral maceration in barrels (40%) with punching down and pumping over five times a day.

Wine placed in barrels during malolactic fermentation, regular yeast stirring for 2-3 months, 18 months of maturation in new barrels (30%) and second-fill barrels (70%).

Tasting notes

Pale red colour, tending towards ruby. On the nose, the aromatic intensity is carried by fresh strawberry and cherry aromas.

A touch of clove and other spices mingles with the aromatic complexity. The wine is born up by a supple, velvety structure and beautiful aromatic freshness.


DO Lolol

Hacienda Araucano


Hacienda Araucano

Organic Agriculture

Pasta Carbonara

Pinot Noir

Puff pastry of scallops


Veal tagine

Venison in sauce or roasted or marinated



92 pts – Tim Atkin

92 pts – James Suckling



90 pts – La CAV

92 pts – James Suckling



90 pts – Wine Advocate

89 pts – James Suckling

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