Rounded and fully-bodied Chardonnay. The vines are 25 years old - best age! The yield was small about 50hl/ha, picking took place in the middle of October.
The crushed grapes had been left in contact with the skin for 24 hours before they were pressed. The juice was fermented in toasted 1200l oak casks, during maturation until May, the yeast was stirred twice a week.
In nose and mouth this wine shows buttery flavours but also warm aroma of walnut and even a glimpse of melon. It was a long lasting and rich aftertaste.
It goes very well with veal, Wellington and asparagus with hollandaise sauce.
Alcohol: 13,5% vol.
Res. sugar: 2,0 g/l
Acidity: 5,7 g/l