THE HARVEST

The first variety to be picked is usually Chardonnay. The variety tends to be in excellent sanitary condition with no disease due to the terroir and privileged conditions on the estate. Grapes ripen at an optimum rate due to the lack of rain in the harvesting months in most years, wines are usually of excellent quality.

VINIFICATION

100% Chardonnay. Once the grapes are pressed, the must is fermented (alcoholic fermentation) in temperature-controlled stainless steel deposits for 10 days at a maximum temperature of 16º C. After that, the wine is put into Allier French Oak barrels and aged on the lees for nine months with occasional batonnage to ensure to fuse the aromas from the lees and create a full mouth feel.

 

TASTING NOTES

Colour: Bright yellow straw colour.
Nose: Aromas of tropical varieties, pineapple, mango, very fruity.
Palate: Well-balanced to the palate, rounded with good acidity, smooth and pleasant.
Food matches: Aperitifs, salads, white fish dishes, soft cheeses made with cow’s milk, Brie, Camembert.

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