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Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
VinosLOF will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Spain
Region/Subregion:
Castile and Léon/Bierzo
Classification:
-
Certification:
Organic
Grape:
Chardonnay (100%)
Vintage year:
2022
Color:
Pale yellow color with golden highlights.
Aroma:
The nose is especially complex, fresh fruit that remember to apple and pear, citrus fruits from the grapefruit, caramel, bakery souvenirs and herbal touches fennel. When opened, floral aromas of acacia appear.
Taste:
In the mouth it is unctuous, medium and again complex, with a pleasant and persistent bitterness (grapefruit), a moderate acidity and sweet notes in a set in which the sensations of fresh fruit are always present.
Alcohol content:
13.5%
Sugar content:
-
Acidity:
-
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
11 - 13 °C
Food pairing:
Aperitif, Fish - lean, Fish - fat, Mushrooms, Pork, Poultry, Shellfish - flavored, Shellfish - natural, Veal, Vegetables
Ageing potential:
0 - 5 years
Food pairings by the winemaker
- Aperitif
- Fish - lean
- Fish - fat
- Mushrooms
- Pork
- Poultry
- Shellfish - flavored
- Shellfish - natural
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
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.
Harvest:
Mechanically
Fermentation:
Steel (100%)
Storage:
Old oak (100%) 12 months
Winemaker:
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.