How does it taste?

Fruit

Toast

Body

Acidity

Information

Ageing
Crianza
Appellation
Somontano
Grape
Chardonnay
Making
ECO
Country
Spain
Recommended Pairing
Fish, White fish, Rice, Iberian ham, Risottos, Cheeses, Smoked, Cod, Baked white fish
Zones
Aragón
Alcohol
14,5%
Ocasiones
Impresiona a tu cuñado
VIVINO Points
4,1

Tasting notes

Look

Bright yellow.

Smell

Aroma lush resort where the varietal character (hazelnut, toast) blend with notes of tropical fruit (pineapple and grapefruit) and the smoky touches provided by the barrel aging.

Taste

Dense and creamy, extensive development and fresh acidity that evolves into a very long finish and balanced in reappearing fine toasted nuances.

The Winery

Enate

Enate is one of the leading and driving wineries in the Somontano area of Aragon. A historic winery with decades of experience working the vineyards in the Barbastro area and managing to perfect the identity of its reds with Bordeaux varieties and probably some of the best whites in Aragon.

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Enate Chardonnay Fermented In Barrel

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Description of Enate Chardonnay Fermented In Barrel

Enate Chardonnay Barrel is a white wine produced by the Enate winery in Salas Altas (Huesca) D. O. Somontano. A wine elaborated with Chardonnay from our own vineyards. White wine with a lush nose, which merges the varietal character (hazelnut, toast) with notes of tropical fruit (pineapple and grapefruit) and with the smoky touches provided by the aging in oak. Its mouth is dense and creamy, well developed and fresh.

Ideal pairing

Fish
White fish
Rice
Iberian ham
Cheeses

Making notes Enate Chardonnay Fermented In Barrel

Notas del Viñedo

The winery vineyard, about 500 hectares of between 25 and 35 years, is divided by the municipalities of High Salas, Low Salas, Creenzán and Basbastro. Located about 600 meters of altitude on little fertile limestone floors. The texture of the soil is frank-sandy with sand contents close to 50% and 15% clay. This physical composition of the soil confers a high water permeability and low fertility.

Making notes

The grapes are introduced into a pneumatic press where a gentle and moderate press is performed. Once the solid waste of the must is eliminated, due to static deflated at 8 ° C, the clean must performs the alcoholic and malolactic fermentations in new French oak barrels. The wine remains in contact with its lias in the same barrels for 7 months with "Battonages" biweekly.