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Gato Negro Chardonnay

SKU:
1430262-1
Regular price
$12.97
$14.97
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$12.97
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IT'S ALL IN THE DETAILS


This intense Chardonnay is clean and light yellow in color, with aromas of peaches, tropical fruit such as pineapple, and a hint of banana that blend beautifully with a rich note of vanilla. Bright acidity enhances the fresh fruit flavors and lends perfect balance to the sweet sensation that lingers on the deliciously long and pleasing finish.
Ideal with poultry and game birds, veal, pork, fish, and pasta sauced with cream or butter and mushrooms. Best served at: 10º–12°C (50º–54ºF)The grapes are hand picked at 22–23° brix to protect their natural characteristics and avoid oxidation of aromas. Harvest usually takes place in mid-March with yields of 12 to 15 tons per hectare.
The grapes are processed immediately upon arriving at the cellar and may be cold macerated at 10º–12°C (50º–54ºF) for 4 to 6 hours. They are then transferred to the press, and the first- and second-run musts are separated, leaving the option of using both in the final blend. The must is decanted at low temperatures (11°C / 52ºF) for 24 to 48 hours, and the clean must is racked off and inoculated with selected yeasts. Fermentation is carried out for 20 days at controlled temperatures below 15°C (59ºF) to develop and preserve the variety’s fresh fruit aromas, character, and intensity.

This intense Chardonnay is clean and light yellow in color, with aromas of peaches, tropical fruit such as pineapple, and a hint of banana that blend beautifully with a rich note of vanilla. Bright acidity enhances the fresh fruit flavors and lends perfect balance to the sweet sensation that lingers on the deliciously long and pleasing finish.
Ideal with poultry and game birds, veal, pork, fish, and pasta sauced with cream or butter and mushrooms. Best served at: 10º–12°C (50º–54ºF)The grapes are hand picked at 22–23° brix to protect their natural characteristics and avoid oxidation of aromas. Harvest usually takes place in mid-March with yields of 12 to 15 tons per hectare.
The grapes are processed immediately upon arriving at the cellar and may be cold macerated at 10º–12°C (50º–54ºF) for 4 to 6 hours. They are then transferred to the press, and the first- and second-run musts are separated, leaving the option of using both in the final blend. The must is decanted at low temperatures (11°C / 52ºF) for 24 to 48 hours, and the clean must is racked off and inoculated with selected yeasts. Fermentation is carried out for 20 days at controlled temperatures below 15°C (59ºF) to develop and preserve the variety’s fresh fruit aromas, character, and intensity.

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