Sawi Fine Wine Guide 2020 – Platinum
National Wine Challenge 2020 – Double Gold
Sakura Japan Women’s Wine Awards 2019 – DOUBLE GOLD
Veritas Awards 2018 – Bronze Award
Michelangelo Awards 2017 – Double Gold Award
Veritas Awards 2017 – Silver Award
The Chardonnay vines are planted on a southeast-facing slope in calcareous soil. The vines are all trellised, under micro-irrigation, and were established from 1983 to 1999.
The grapes are harvested by machine at optimum ripeness of 23 – 24° Balling at the coldest time of the day, namely from 02:00 – 10:00 in the morning. In the cellar, only the free-run juice is used and allowed to cold settle for two days. The clean juice is then racked and taken to the fermentation tanks where it is allowed to naturally ferment (wild yeast) and the fermentation temperature is controlled at 16 – 17° Celsius. After fermentation, which takes about three weeks, the wine is left on the lees for at least six months, stirred weekly. This process of lees contact gives complexity and richness to the wine. It is also known as the sur lie method. No oak is involved making this wine.
This is an elegant, fruity Chardonnay. The nose explodes with flavours of fresh citrus and orange blossom. The palate reveals green apple flavours and is full-bodied with a good, balanced acidity, finishing with a lingering, yeasty aftertaste.
FOOD PAIRING & SERVING SUGGESTION
Pair with seafood, salads and poultry dishes. Serve chilled (7-10°C).
Residual Sugar: 3.7 g/l
Alcohol: 13.28 %
Total Acidity: 6.9 g/l
VA: 0.45 g/l
Total Extract: 27.4 g/l
Total SO2: 115 mg/l
Free SO2: 36 mg/l
Bottle volume: 750ml
Case size: 6 x 750ml
Pallet size: 90 x 6 x 750ml
Case weight: 7.67 kg
Closure: Stelvin (Screw-cap)