Valle de la Puerta Chardonnay Famatina Valley la Puerta 2008
Cold settling: After pressing the fruit the resulting juice is cooled and pumped to a holding tank for "cold settling". The chilled juice is held at a temperature too low for fermentation to occur so that the grape solids can settle out and the fermentation proceed on "clean" juice. Fermentation: The juice is then "seeded" with a cultured yeast and slowly fermented under temperature controlled conditions at 16 °C in the vats for 12 to 15 days and kept for up to 5 months in contact with its lees. The juice then evolves into wine and only clarification, cold stabilization and filtration is required before it can be bottled.
Food Pairings for Valle de la Puerta Chardonnay Famatina Valley la Puerta
"Its yellowish color that has touches of green is accompanied by an aroma full of tropical fruits, such as pineapple, as well as hints of peaches. These aromas remain present on the palate, ensuring an elegant and long finish."
Dietary Information: All-Natural
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