Petrea Chardonnay

Wine from grapes from chardonnay vineyards over 30 years old, and those from xarel·lo between 50 and 80 years old.

For the production of this wine, half of chardonnay’s production was dropped at the time when the grapes were beginning to poison. It is for this reason that the aromatic and tannic concentration was achieved.

After a direct extraction by pressing the previously destemmed grapes, the alcoholic fermentation begins in the barrels where it develops extremely slowly, at a temperature of about 14 Co.

31,50 69,00 

Vinification: Direct extraction by pressing previously destemmed grapes. Alcoholic fermentation begins in stainless steel tanks and culminates in barrels where it continues extremely slowly at a temperature of about 14 degrees Celsius. Subsequently, malolactic fermentation is carried out to give it a more pleasant acidity on the palate.

Ageing: Oxidative maturation of this wine takes place in the same new medium-toasted French oak barrels for a period of 10 months. During this 10-month period, a stirring of the lees is performed every 3 weeks, so as to give the wine more body and ageing potential.

Baked fish and codfish. Good cheese and ham.

“Bright yellow. Powerful aroma of ripe fruit, sweet spices, meaty oak and fragrant herbs. Full-bodied, full-flavoured, fresh, good acidity and long on the palate” (Peñín Guide 2013) “Bright golden . Aroma cocoa bean, creamy oak, roasted, candied fruit. Powerful, fat, long, spicy, roasted, bitter on the palate” (Peñín Guide 2015)

  • GUIA VINUM NATURE 2014 (The organic, natural and sustainable wine guide) – VN·GOLDEN LEAF
  • Catalan Wine Guide 2016, 9.31 points.

Alcohol content: 13.50% vol.
Total acidity: 6.30 g/l (tartaric)
Total sugars: 0.3 g/L
Total sulphur dioxide: 114 mg/L Bottled: August 2010
Number of bottles: 3,211 bottles of 75 cl. and 50 bottles of 150 cl


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