Barrel fermented white wine.
Freshness and smoothness on a white ground of red.
· 100% Chardonnay
· 7.800 Boredeaux bottles (75 cl.)
The vines that give birth to this wine are located in Quintanilla Onesimus (Valladolid), in the heart of Castilla.
Vines over 20 years, traditionally cultivated. The vines are mostly Chardonnay and are located in the La Planta. This has a special feature, the soils are clay-limestone bedrock with no fragmentation, less than a meter from the surface. Another peculiarity is its altitude of about 900 m.
The grapes are picked by hand, when they have reached the optimum ripeness, in plastic crates of 15 Kg. The bunches go to the hydraulic press passing through a sorting table.
The pressing is light and at a low temperature, maintaining the grapes cool. After a natural decanting for one night, the juice is racked into new French oak barrels, where the alcoholic fermentation is carried out and at the end of the alcoholic fermentation “battonnages” are performed. The wine is racked once after six months, keeping the fruit and its elegance.
VISUAL: Straw - yellow colour. Bright and dense with new gold sparkles.
NOSE: Intense and complex aromas. Notes of tropical fruits combined with light flavorings of butter, toasted bread and nuts.
MOUTH: Creamy and tasty, full of hints, emphasis on fresh sensations and a lingering finish. The aromatic nuances show a great expression of fruit and toast.
| Proof | 13,5% Vol. |
| Sugar Reducers | 1,50 Mg/L |
| Total acidity (Tartaric) | 6,45 G/L |
| Volatile acidity | 0,35 G/L |
| Total SO2 | 90 Mg/L |
| Free SO2 | 25 Mg/L |
| pH | 3,15 |
The best matching will be with tasty seafood, big shellfish, white or fatty fish, such as salmon and also poultry. This wine is ideal to be served with white meats and pressed cheeses.
Recommended serving temperature: 10-12ºC.
December 2013
Adolfo González
