Bright lemony color. Delicate nose with aromas of pear, pineapple, white peach, as well as notes of vanilla and raw nuts. The fruits of the nose -with the addition of mango- complement the oily-feel mouth with some fine sweet hints. The acidity brings in a balancing crispness to the creamy texture. Long aftertaste with an oily lingering finish.
(Wine tasted on 19 May 2023)
IN THE VINEYARD
Elevation: Up to 100 m
Planting orientation: From SW to NE / 73 degrees
Soil: Stony, rich in organic matter
Age of vines : Up to 22 years
Pruning system: Double guyot
Yield /ha: 7,000 kg of fresh grapes
Harvest with grape sorting
Date: 21 – 28 August 2022
Fermentable sugars: 21.6 oBrix
Note: Extended rainfall made the ripening season more difficult for Chardonnay this year. We decided to harvest earlier aimed at safeguarding the health of the grapes.
AT THE WINERY
Grape sorting on a vibrating conveyor belt table. Fermentation starts in stainless steel tanks and before its completion 1/3 is transferred to French oak barrels (350L, 1st and 2nd use, light toast), 1/3 in tulip-shaped concrete vats, while the rest remains in the tanks. The wine stays for 6 months on fine lees. Blending of the 3 parts. For this vintage, 20% of the total quantity was fermented with indigenous yeasts using the “pied de cuve” technique. Those grapes were picked and pressed in vessels at our vineyard; the fermentation started right there, taking advantage of the population of native yeasts present.
INGREDIENTS: Fresh grapes of Chardonnay, sulphites (95 mg/lt).
NUTRITION DECLARATION PER 100 ML:
Energy: 72 Kcal / 302 Kj
Fat: 0 gr
Saturated: 0 gr
Carbohydrates: 0.25 gr
Sugars: 0.25 gr
Protein: >0.1 gr
Salt: 0 gr