Chardonnay Barrelfermented - Pago de Cirsus

The barrel-aged Chardonnay Barrelfermented from the viticultural region of Aragon offers a dense golden yellow color in the glass. This varietal Spanish wine presents in the glass wonderfully expressive notes of pineapple, gallia melon, guava and star fruit. These are joined by hints of juniper, Mediterranean herbs and garrigue.

The Pago de Cirsus Chardonnay Barrelfermented delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Spaniard enchants naturally with all dryness with the finest balance. Aroma does not necessarily need residual sugar. On the palate, the texture of this powerful white wine is wonderfully crisp and dense. The finish of this ripening white wine from the wine-growing region of Aragon, more precisely from Navarra DO, finally thrills with good reverberation.

Vinification of the Pago de Cirsus Chardonnay Barrelfermented

This powerful white wine from Spain is made from the Chardonnay grape variety. At the time of optimal ripeness, the grapes for the Chardonnay Barrelfermented are harvested particularly quickly and at the coolest possible time of day to preserve their aromas. After the manual harvest, the grapes are quickly transferred to the press house. Here they are sorted and carefully crushed. Fermentation follows in small wood at controlled temperatures. After the end of fermentation, the Chardonnay Barrelfermented is aged for 9 months in French oak barrels.

Food recommendation for the Pago de Cirsus Chardonnay Barrelfermented

Experience this white wine from Spain ideally well chilled at 8 - 10 ° C as a companion to pasta with sausage dumplings, leek soup or cabbage roulades.

Awards for the Chardonnay Barrelfermented from Pago de Cirsus

This wine from Navarra DO not only convinces us, no, even renowned wine journalists have already awarded it. Among the ratings are

• Wine Advocate - Robert M. Parker - 90 points

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