1 - Grapes: Varietals
100% Chardonnay (from 2.000 vines) For a total quantity of 15.000 bottles
2- Winemaking
Low temperature press; Clear must racking, 8 Month barrel (French Oak) fermented, and aged at cellar temperatures 15 ˚C to 17˚C, “batonnage” regular stirrings and lees contact. cold & static settling of … Total malo-lactic fermentation completed in , tartric precipitation, mild filtration and stabilisation, very low sulphur content… A subtle blend of two making batches: tank aged vs barrel aged to give a thicker body and liveliness!
3- Tasting Notes
Robe Shining yellow to gold robe. Nose Intense white fruits with flowery hints, Palate Full bodied white, straight forward with mild oaky notes, almost inconspicuous! An elegant Chardonnay
4- Serving Temperature & Hints
9 to 11˚C to present better its acidity and body structure. Big occasions white, From aperitif to first and main courses
5- Decanting
Recommended for some 20 min. very common for the white aged wines but not often applied! This will enhance greatly the aromas and round the acidity.
6 - Food Pairing
Grilled fish & sea food, white meat (poultry) in mushroom white peppery sauce…
7- Aging Potential
Good evolution in bottle allows a garde up to 5 years in cellar, to witness a greater and greater whites from the Bekaa Hills!
