Appellcation:Casablanca Valley
Grape Varieties: Chardonnay
WINE-MAKING
Harvested by hand. 40% of them are fermented with their skins to obtain a final wine with more structure, and the rest are pressed directly in whole clusters to achieve a higher-quality must. Cloudiness during fermentation is kept high to obtain a wine of great complexity and volume. Fermentation takes place in barrels of 300 and 500 litres and in 4,000-litre foudres of French oak and acacia wood, and the wine remains in them for a total of 10 months.
TASTING NOTES
Color: Pale, bright yellow, with olive green hues.
Aroma: White-fleshed fruit such as the pear, green apple, and floral and citric notes, as well as dried fruits that remind of toasted hazelnuts.
Taste: Great freshness and volume, unctuous, delicate, with a delicious balance of acidity and fruit, long persistence and elegance and a singular structure provided by the fraction fermented in its lees.
Serving temperature:8- 10º C.
Food pairing: Shellfish and fish having an intense flavor, such as smoked salmon, swordfish, giant perch, and the white meats of poultry.
Tim Atkin 93pts