Fruit and floral fragrance.
Attractive combination of brightness of fruit and floral fragrance, electrifying racy acidity embedded into a silky textural richness, that finish with a powdery chalky grip. It shows great nerve and energy underneath its sensational textural, creamy, leesy, biscuity elements.
The soils of this amazing micro-terroir consists of a first sandy layer reaching to a depth of 70 cm (2’29”) below the surface, which lies on a second layer of rounded stones with significant contents of calcium carbonate. The soils have very low water retention capacity. - Varietal: Chardonnay, clone R8 - own rooted. - Year of plantation: 1998 - one of the first Chardonnays planted in Gualtallary. - Training system: VSP (Vertical Shoot Positioning) - Pruning: Spur pruning. - Row orientation: North - South. - Plantation density: 2.20 x 1.3 (2.666 plants/ Ha) - Irrigation: Drip irrigation.
- Destemming. - Whole bunch pressing in a pneumatic press. - Cold settling for 36 hours. - 1/3 of the wine is fermented in concrete eggs. - 2/3 is fermented in a mix of foudres (3000 liters) and barrels (300/500 liters) - Alcoholic fermentation with native yeasts. - Natural Malolactic fermentation (20%). - 10 month ageing over fine lees in concrete eggs/foudres/barrels. - Light filtration previous to bottling.