From a plot of 150-year-old Semillon vines about 8 kilometers from the Pacific ocean, planted on the granitic soils of the Itata valley. It's the warmest site that Roberto works with, but the proximity to the ocean helps maintain acidity. Made the same way as Roberto's red wines: destemmed, fermented on the skins until dry, and then aged in old wood. This is only gently tannic, more skins-influenced than outright "orange." Ripe and powerful, with yellow apple, pear, and yellow peach. The palate, however, shows a fantastic mineral drive, with cool granite minerality and spice notes balanced, some fennel-y dried herbs, and bright fruity peach notes.