Calcário do Principal Branco Chardonnay
Grape varieties: Chardonnay.
Vinification: Cold pre-fermentation maceration, followed by gentle pressing. Fermentation in batches in stainless steel, then transferred to 300-litre French oak barrels (5-15% new) where fermentation is completed. Bâtonnage occurs only in the first few months (4 to 6 months), and malolactic fermentation may occur in some barrels.
Aging: 6-9 months in barrels, transferred to 2000-litre used wood casks (French oak) for 3 months, and 2 months in the bottle.
Colour: Lemon yellow with a greenish tint.
Aroma: Burnt match, tropical and wet stones.
Flavour: Medium body, vibrant acidity and minerality.
