Elaboration: After being harvested at night and transported to the winery in a short period of time, the grapes are destemmed and crushed and then cold macerated for about five hours, after which they are gently pressed and the must is racked. The must ferments at 16º, after fermentation the thick lees are separated by decanting and racking, then it remains for 3 months in a stainless steel tank in contact with its fine lees.
Impressions of the processor: A wine with an excellent acidity and freshness characteristic of this variety, the work with the lees provides unctuousness, resulting in an agile and full-bodied wine, very dry.
Bottling: February 2023, 10,000 bottles have been produced. Grade 13, 5º.
Grape variety: Chardonnay.
Municipality: Bespén, El Vedado-Las Pilas.
Flooring: Sandy, very low in organic matter, low grape yield.
Formation of the vineyard: Espalier, double royal cordon, planting density 3,200 vines/Ha.
Cultivation: Minimal tillage, using mulching techniques.
Irrigation: Drip, to supplement water requirements.
Designation of Origin: Somontano.