Petrea Chardonnay
Wine from grapes from chardonnay vineyards over 30 years old, and those from xarel·lo between 50 and 80 years old.
For the production of this wine, half of chardonnay’s production was dropped at the time when the grapes were beginning to poison. It is for this reason that the aromatic and tannic concentration was achieved.
After a direct extraction by pressing the previously destemmed grapes, the alcoholic fermentation begins in the barrels where it develops extremely slowly, at a temperature of about 14 Co.
32,00 € – 85,00 €
Vinification
Direct extraction by pressing the previously destemmed selected grapes. Alcoholic fermentation begins in a stainless steel tank and after 48 hours it is transferred to new 300 and 500 liter medium-toasted oak barrels from the forests of the Caucasus*, where alcoholic fermentation will end. This develops very slowly, as the wine is kept at a maximum temperature of 14ºC. It has not undergone malolactic fermentation.
Ageing
Once alcoholic fermentation has ended, the wine has been left in the same barrel until mid-July, with the lees in suspension through batonage, giving the wine structure, complexity and aging capacity. We are therefore talking about aging on the lees in the same barrel for 10 months.
*The oak of this mountainous area between the Black Sea and the Caspian Sea, in the Caucasus region, is characterized by providing very soft tannins, very sweet and with a medium aromatic profile, respecting the typicality to the maximum, providing fresh notes and a very interesting unctuousness in the mouth.
Baked fish and codfish. Good cheese and ham.
“Bright yellow. Powerful aroma of ripe fruit, sweet spices, meaty oak and fragrant herbs. Full-bodied, full-flavoured, fresh, good acidity and long on the palate” (Peñín Guide 2013) “Bright golden . Aroma cocoa bean, creamy oak, roasted, candied fruit. Powerful, fat, long, spicy, roasted, bitter on the palate” (Peñín Guide 2015)
- GUIA VINUM NATURE 2014 (The organic, natural and sustainable wine guide) – VN·GOLDEN LEAF
- Catalan Wine Guide 2016, 9.31 points.
- PEÑÍN GUIDE 2017. PETREA BLANC 2009 – 87 POINTS
Alcohol content 14% vol.
Total Acidity 5.70 g/l (tartaric)
Total Sugars 1.00 g/L
Total Sulfur Dioxide: 80 mg/L – contains sulfites
Bottled 29.08.2020
Production limited to 6,218 bottles of 75 cl. and 56 Magnums
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