Wine-making: For our barrel-fermented Chardonnay, the grapes were picked in perfect condition and at optimum ripeness and placed in a pneumatic press were they underwent gentle pressing. Static settling at 8 ºC allowed the solid residue to be removed and, once clean, the must was transferred to new French oak barrels for both alcoholic and malolactic fermentation. Finally it was clarified with bentonite and stabilized at -5 ºC in order to eliminate excess potassium bitartrate.
Ageing:The wine was then left in contact with the lees during seven months in the same barrels with fortnightly battônage.
Tasting Notes: Exuberant and complex aromas reveal a tantalizing blend of varietal characteristics such as hazelnut and toasted bread; tropical fruits, including pineapple and grapefruit, and hints of toasted oak from the barrel aging. On the palate it is mouth-filling and creamy and develops beautifully with a fresh acidity that finishes in an extraordinarily long finish, during which nuances of toastiness reappear.
Pairing: Fatty fish, white meats, smoked food and cheese with character.