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2019 Novas Organic Chardonnay Valle Casablanca

Chile, Aconcagua
Organic
Novas Organic Chardonnay Valle Casablanca
Country Chile
Region Aconcagua
Appellation Casablanca Valley
Winery Novas
Vintage 2019
Color White
Grapes Chardonnay
¥2,035  (incl. tax)
Country Chile
Region Aconcagua
Appellation Casablanca Valley
Winery Novas
Vintage 2019
Color White
Grapes Chardonnay
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Data
Closure Screw Cap
Volume 750ml
Bottle Size 80x80x298mm
Alcohol 14.5%
Product Code EMV1CH--19
UPC 7804320120911
Inventory In Stock
Owning & Enjoying

Tasting notes

Yellow in color with golden glints. Fruit aromas predominate on the nose, including pineapple, peach, with a nutty hint. Good volume on the palate with rich acidity that balances the wine.

Pairing

Ideal to combine with fish and white meat, especially options higher in fat, like salmon, crab gratin, or chicken. Serve at 10ºC.

Production

Terroir

Decomposed granite originating from the Coastal Mountain Range, with a sandy-loam texture with a presence of red clays in the upper layers. Moderately fertile and easily penetrable by the roots.

Vintage Notes

In the 2018–2019 season, the spring presented moderate temperatures without significant frosts. Summer was warm, without any adverse climactic events, which allowed for optimal ripening. Harvest took place on time, resulting in a wine that expresses the attributes of its origin well.

Viticulture

VINEYARD OF ORIGIN: Fundo Cordillera, La Vinilla sector, Blocks 21, 22, 24 and 25.
VINEYARD DESCRIPTION: Located 370 m asl, vertically positioned with an east-west orientation and drip irrigated.
YEAR PLANTED AND DENSITY: 2014, 2015; 4,000 plants/hectare.
YIELD: 10 tons, 50 Hl/ha.

HARVEST: Machine, March 21-22, 2019.

Vinification

VINIFICATION: The machine-harvested grapes were picked at night to take advantage of the naturally cool temperatures. They were immediately taken to the presses, and gently processed to preserve the qualities of the fruit. The must was sent to the Maipo cellar for its fermentation. Once decanted, the must was racked to tanks and barrels for the alcoholic fermentation using selected yeasts, temperature-controlled to 15–17ºC, and adjusted to a turbidity of 200 NTU. Once the fermentation was completed, the wine remained in contact with its fine lees, which were stirred (batonnage) to augment the expression and correct evolution of the wine. It was stabilized and filtered with diatomaceous earth and 1- and 0.65-micron cartridges prior to bottling.

AGEING: 9 months, 49% in French oak barrels, 6% in a French oak foudre, and 45% in a stainless-steel tank.

Residual Sugar 1.99 g/L
Total Acidity (tartaric acid) 5.85 g/L
pH 3.23
Total SO2 at bottling 0.095 g/L