Chardonnay

  • Tech Info
  • Winemaking Second and third week of February, 2014 Upon reaching the cellar, the bunches were whole cluster pressed for controlled and delicate extraction. Fermentation took place in oak vats over 12–15 days. Just 5% of the wine underwent malolactic fermentation. e wine was aged in barrels for 11 months with periodic battonage (lees stirring). e wine was ned with adjusted doses of bentonite and cold stabilized prior to bottling.
  • Tasting Notes Light yellow in color. Combining richness with elegance and vibrancy this ripe, delicious wine serves up tasty white pear, mineral notes and toasty hazelnut. Deeply concentrated with a silky texture and layers of pears and ripe gs and mineral avors with a long and vibrant nish.
  • Food Pairing Fish and shellsh in butter, cheese or cream sauces; white meats such as rabbit, turkey, pork, or game birds; light dishes based on legumes or grains; mild curries based on coconut milk; ravioli, lasagna, and polenta with white sauce.
  • Additional Notes   e Quebrada Seca is located 190 m a.s.l., just 19 kilometers from the Pacic Ocean on the north bank of the LimarĂ­ River. e clay soils are rich in calcium carbonate. e temperatures are cold and the mornings are cloudy, which allows the fruit to ripen slowly and produce fresh wines. e Chardonnay vines come from the Mendoza, 95.76, and 548 clones and are trellised to vertical shoot position.

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