THE HARVEST

Even though summers are marked by high day temperatures, the altitude the Los Villarinos vienyard planted in 1998 (742 meters and the oldest for Chardonnay in the region) makes for fresh nights that allow excellent acidity and aromas in the Chardonnay grapes grown for this special wine. The clones planted were selected to resist high day temperatures and upon arrival at the winemaking cellar are put first into cold storage to conserve attributes before processing.

VINIFICATION

100% Old Vine Chardonnay. After the harvest, the grapes are brought to the winery where they are de-stemmed and light crushed. The must is macerated with the skins at 10ºC for 10 hours to obtain the maximum extraction of aroma. The must obtained is then fermented at 20ºC in new American oak barrels and periodically stirred to keep the lees suspended.

THE AGEING

Following fermentation, the wine was aged in new American oak for approximately six months but varying according to the discretion of the winemaker.

TASTING NOTES

Colour: Attractive pale yellow colour with a golden edge. Clean and bright.
Nose: Pleasant aroma of toasted wood, vanilla and butter. Lightly smoked notes and floral hints.
Palate: On the palate it is warm and oily, ample and toasted, with long expressive finish.
Food matches: Goes perfectly with virtually any type of seafood or shellfish. Also pairs well with roasted meats.

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