The grapes for this barrel-fermented Chardonnay come from the highest vineyards in the Valley of Nekeas, at altitudes of between 600 m and 650 m, with well-drained and stony soils. Temperature differences of up to 15ºC between day and night are perfect for producing balanced Chardonnay.
Prior to fermentation the grapes were cold skin macerated for several hours. Fermentation occurred in French oak barrels and aged on lees for 3 months.
Tropical and stone fruit flavours are backed by lasting hints of vanilla and a mouth-watering acidity and minerality. Perfect balance and smooth mouthfeel with fruit-forward aftertaste.