Valle de la Puerta Chardonnay Famatina Valley la Puerta 2008

Winemaker's Notes:

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.

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Valle de la Puerta:
Valle de la Puerta was established in 1994 and it started the olive and wine grape plantations in the same year. These plantations now cover 920 hectares / 2.273 acres, 770 hectares / 1.902 acres devoted to olives and 150 hectares / 375 acres to wine grapes. The property is located in Famatina Valley, La Rioja, Argentina; approximately 1.200 kms. (745 miles) from Buenos Aires by road. The ... Read more
Valle de la Puerta was established in 1994 and it started the olive and wine grape plantations in the same year. These plantations now cover 920 hectares / 2.273 acres, 770 hectares / 1.902 acres devoted to olives and 150 hectares / 375 acres to wine grapes. The property is located in Famatina Valley, La Rioja, Argentina; approximately 1.200 kms. (745 miles) from Buenos Aires by road. The beautiful Sierra Famatina, a group of mountains branching of the impressive Andean Chain, stretches into the province of La Rioja and attains a breathtaking height of 6.200 mts. (20.340 ft). Parallel to them and defining the Famatina Valley is Sierra Velazco, at 4.000 mts. (13.800 ft), hardly less imposing. Their influence on the grape growing conditions, on the valley ground, is as profound as the top-soil is deep. This soil, washed down from these mountains over the years, has filled the valley bed, raising the wine devoted lands to 1000 mts. (3280 ft) above sea level. Apart from providing a magnificent visual backdrop to the property developments, these handsome snow capped mountains have contributed with well drained top soils and magnificent water. All these factors create the perfect environment for a microclimate, which offers outstanding ripening conditions for our fine red and white grapes. Warm days, dry and cold nights, and desert-like topography are part of these environmental qualities. Read less

Tasting Notes:

"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."

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.

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Dietary Information: All-Natural


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