The vines are relatively young, and well balanced with a controlled vigour. The grapes are crushed, then pressed in a pneumatic press. The resulting must is left to settle cold for 24 hours. Fermentation occurs in barrels (10% are new oak) and half in temperature- controlled stainless steel tanks. The wine is allowed to mature on the lees for ten to twelve months. Bottling occurs after a filtration on plates, but with no fining. The production is approximatively 3000 bottles
A pungent nose of straw, white flowers and pear leads to detailed, mineral-inflected and tension-filled flavors that culminate in an unusually but agreeably dry finish in the context of the vintage. There is only average complexity but this is pretty enough.
Variety: Chardonnay 100%
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