Both primary and malolactic fermentation took place in new American oak barrels using "battonage" procedures (stirring on the lees) three times a week during its time in barrel.
This chardonnay was aged for six months in oak barrels, which will improve and prolonge its bottle life.
The aim of the whole process involved is to enhance and highlight the Chardonnay variety to the fullest in order to achieve an out-of-the-ordinary wine that will surprise you for its great intensity. To this end,it has been produced following winemaking concepts that are more closely related to red wines than to white.
The result is a wine with an intense yellow colour,highly expressive nose with notable aromas of fresh tropical fruits (pineapple, banana, yellow passion fruit...) combined with sweeter,riper aromas and a touch of smoked and vanilla hints.
Its fruity notes show up again on the palate but are somewhat more citrus, such as grapefruits. Full-bodied, good volume, with a long and balanced passage.