NOSE: The spirit of wine resembles ripe green apples, pears and peaches.
PALATE: Full bodied, buttery, a good balance between acid and alcohol. Butter, vanilla, dry hazelnut, walnut and spice aromas can be detected.
VINIFICATION: Maceration 12h after the harvest at a controlled temperature. Fermentation in stainless steel vats at a controlled temperature to preserve the Chardonnay flavour.
Chardonnay and food: Chardonnay works well with a broad variety of dishes such as poultry, pork, pasta, vegetables, risotto and hard cheeses.
RECOMMENDED SERVING TEMPERATURE: 10-12 °C
VARIETY: 100 % Chardonnay
PLANTATION DENSITY: 4000 vines/ha (2,2 m x 0,9 m)
GRAPE YIELD: 1,5 kg/vine
MATURATION: 8 months in Stainless steel vats on yeasts, 4 – 6 months in the bottles.
MATURATION POTENTIAL: 8 years