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