WINEMAKING: Harvested between 14th August and 3th Setember. One part makes the alcoholic fermentation and malolactic fermentation in 300L French oak barrels of first and second use.
After that, the wine it’s aged on barrels with the lees during 4,5 months. The other part of Chardonnay ferment and ages with lees on staing steel tanks.
BOTTLING DATE: April 2020
ANALYTICAL PROFILE: Alcoholic degree: 13.0% vol.
Volatile Acidity: 1.0 g/l expressed as acetic acid Total Acidity: 5.4 g/l expressed as tartaric acid Total SO2 : 61 ppm Residual Sugars: 0.5 g/l expressed as G+F pH: 3.31
TEMPERATURE OF SERVICE: We recommend serving between 8° - 12 °C of temperature
37ab,
Route de Luxembourg,