(Item no.: 4-01)

Enrique Mendoza, Chardonnay fermentado and barrica, 2015 / 2016(fermented on barrel)

This wine is made according to the purest Burgundian method. The bunches are picked when the grapes are overripe and ice-cold soaked for 24 hours. The must and yeast then go into new oak barrels for the first half of the year. The second half in old barrels of French oak. After fermenting, the wine undergoes a batonnage daily for a period of 3 months to increase the concentration of manoproteins and to achieve a perfect mixing with the yeast. In this way we obtain an oily, full, round and amiable wine that is ready to continue to mature in the bottle for another 3 to 4 years.

That gives, among other things, a fine fumé smell, with impressions of vanilla and tobacco, yellow peaches and plums, currently a clear oak accent and firm tannins. To serve in the company of poultry, wild game or fish with or without sauce.