Vera Cruz Chardonnay 1999

Wood-infused citrus and peach perfumes define the nose. The palate shows a fair amount of fat and roundness.


variety : Chardonnay | Chardonnay
winemaker : 
wine of origin : Coastal
analysis : alc : 13.30 % vol  rs : 1.70 g/l  pH : 3.60  ta : 5.1 g/l  

in the cellar : Production:
Destalking and crushing. Addition of SO2 and Flavour Extraction Enzymes. Mash cooled to 15 °C and kept in the press for a 4 hr skin contact period. Settling overnight at 15 °C. Partial Fermentation in steel tanks at 15°C with yeast D 47. Racked into new French Oak barrels at 12°B to finish the fermentation there. Wine kept on the lees for 9 months after fermentation. Batonnage carried out every second week. Malolactic fermentation completed. Tartrate stabilization and minimum filtration.

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