Araucano Chardonnay

Description

Winemaking techniques

The grapes are harvested in 15kg crates and transported whole to the winery, where they are instantly pressed then refrigerated to prevent any oxidation.

The grapes are placed in a pneumatic press using inert gas (to prevent oxidation) and macerated on the skins for six to twelve hours depending on the potential of each grape, in order to ensure excellent aromatic extraction. Once fermentation is complete, we work the lees in the wine vats for a month or two to achieve complexity and balance on the palate.

Tasting notes

Crystalline and bright with golden touches. Intense and complex on the nose. Ripe fruit such as pear and baked apple. Subtle oak, vanilla and soft bread aromas in the background.

Broad, full and supple on the palate with the fruit returning. Lingering aromas and a whole built on ripe grapes on the palate, giving it a certain structure.