Leyda Single Vinyard Falaris Hill Chardonnay
ประเทศ (Country)
Chile
ขนาดบรรจุ (bottle size)
750 ml
ประเภทไวน์ (Wine Type)
White Wine
แคว้น (Wine Region)
Leyda Valley
พันธุ์องุ่น (Grape Variety)
Chardonnay
ปี (vintage)
Current vintage
แอลกอฮอล์ (Alcohol)
13.50%
characteristics
บอดี้ (Body)
Medium
Medium
Medium
แอซิดิตี้ (Acidity)
Low
Low
Low
แทนนิน (Tannin)
Low
Low
Low
Current vintage
รายละเอียดสินค้า
Refined and complex nose. Ripe citrus character like lemons and tangerines combines with almond and mineral aromas. Its fine and integrated oak notes add complexity to the nose. Fresh in the mouth, with a creamy texture in the mid palate and a lively acidity further back, where the minerality stands up providing crispness and length to the wine.
Profile
พันธุ์องุ่นผสม (Grape Blended)
Chardonnay
รสสัมผัส (Palate)
Fresh in the mouth, with a creamy texture in the mid palate and a lively acidity further back, where the minerality stands up providing crispness and length to the wine.
สี (Colour)
Pale straw yellow.
กลิ่น (Aroma)
Refined and complex nose. Ripe citrus character like lemons and tangerines combines with almond and mineral aromas. Its fine and integrated oak notes add complexity to the nose.
รสสัมผัส (Palate)
Fresh in the mouth, with a creamy texture in the mid palate and a lively acidity further back, where the minerality stands up providing crispness and length to the wine.
จับคู่อาหาร (Wine Pairing)
:Chicken
:Fish
:Seafood
:Vegetarian
เนื้อหาสินค้า
100% Chardonnay from estate vineyards in the Leyda Valley. Falaris Hill Vineyard is a small block located on a southeastern facing slope, with a particularly low fertility to the soil. To maximize fruit quality, it is further managed to keep yields low, about 2.4 to 2.8 tons per acre. The grapes were hand harvested. After a gentle whole cluster pressing, the juice was chilled down to 46°F and gravity clarified. The must was fermented with several yeasts in French oak barrels, ¼ of them new. After fermentation, 90% of the juice was sulphated in order to avoid malolactic fermentation and to keep the natural acidity of the wine. The remaining 10% underwent malolactic fermentation. Battonage was carried out twice a week during the 8 months that the wine was in barrels, to ensure the perfect integration of fruit and oak aromas and flavors.
แบรนด์
