Chardonnay 2021 Quattri

Cuatri ・ Chardonnay 2021

21W3134

Agriculture Biologique

Optionrange

Regular price: ¥6,655
Sale price: ¥6,655
Regular price: ¥6,655

Tax included.

1btl. 750ml

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The rich aroma and depth of Chardonnay are created by the power of nature.
A unique orange wine, woven from the earth and tradition. Fermented with wild yeast and macerated for approximately 15 days under temperature control. It is a very deep yellow with clear amber nuances. The aroma of ripe fruit and tropical fruits spreads abundantly. It has a strong citrus aroma, with elegant secondary aromas of esters. It has a sour taste, yet a hint of saltiness, and is rich in glycerin, which softens and balances the impression of acidity.

Tasting Comments

Tasting Notes
It is a very deep yellow with obvious amber nuances. It has a rich aroma of ripe and tropical fruits. It has a strong citrus aroma and a refined secondary aroma of esters. It is acidic yet salty, and has a lot of glycerin, which softens and balances the impression of acidity.

Pairing
It pairs well with raw fish dishes, shellfish, pasta dishes with chicken ragout, and white meat dishes in general.

Technical Data

Terroir: The soils are alluvial in origin, composed of Miocene conglomerates. They are calcareous, with medium gravel and of medium depth. The fertile layer is 60-70 cm deep and rests on a bedrock of boulders. The terrain is hilly.

Winemaking: The vineyards are cultivated according to certified organic methods, without any pesticides or unauthorized interventions. The grapes are harvested by hand, sorted, boxed, cleaned if necessary and then pressed.

This vintage was very ripe and had a lot of sugar. The pressed juice is fermented with wild yeasts and then left for extended maceration on the skins in a temperature-controlled environment for about 15 days. Fermentation is usually very slow.

After maceration, the must is separated from the wine by static methods, then stored in cement tanks and transformed into wine by a secondary process. Over time, several rackings are carried out at different times, allowing the wine to rest naturally on the precious lees in order to maximize its volume and aromas.

Long maceration and the use of wild yeasts are a return to tradition, but also aim to make the most of the terroir (the area and its microclimate) of the vineyards, especially in this hilly region surrounded by natural forests. All steps are carried out in compliance with the standards of organic wine production.