Angelita de Valtuille

Speiseempfehlungen des Winzers

• Aperitif
• Magerer Fisch
• Fetter Fisch
• Pilze
• Schweinefleisch
• Geflügel
• Gewürzte Schalentiere
• Natürliche Schalentiere
• Kalbfleisch
• Gemüse

Vinifikation in den eigenen Worten des Winzers

Böden:

Clay, Granite

Terroir:

Angelita comes from a plot of 29 years planted in 1994 on trellis by the family. The vineyard has 300 28-year-old plants in Chardonnay with characteristics of the main terroir of boulder and clay at 900 meters of altitude and with east orientation. Very low yields are obtained in very small clusters, so the concentration and maturation is high.

Ernte:

Mechanically

Fermentation:

Steel (100%)

Lagerung:

Old oak (100%) 12 months

Winzer:

Victor López

The grape harvest 100% Chardonnay was made at the beginning of September. At the entrance to the winery, the grapes are destemmed on the press and immediately pressed manually to obtain the juice directly with a yield of around 60% of the volume. The must is unraveled with the application of low temperature for 24 hours. After 24 hours, it is decanted for clarification and is transferred and left ready for fermentation. Fermentation begins in stainless steel tank. As soon as the fermentation is stable and the 225-litre barrels of used French oak are covered, so that the alcoholic fermentation ends. During the aging in barrels, periodic movements of the lees are carried out, thus ageing on them, looking for a structural contribution and good body. After 12 months in the barrel it is clarified and bottled.

Den Winzer kennenlernen