juanico.com » Chardonnay Viognier
FAMILIA DEICAS ESTABLECIMIENTO JUANICÓ

Warning: mysql_query(): Access denied for user ''@'localhost' (using password: NO) in /home/juanicoc/public_html/wp-content/themes/rcg-forest/side-menu.php on line 198

Warning: mysql_query(): A link to the server could not be established in /home/juanicoc/public_html/wp-content/themes/rcg-forest/side-menu.php on line 198
Don Pascual Roble Chardonnay Viognier
Chardonnay Viognier

Variety: Chardonnay 60% & Viognier 40%

Kilograms per hectare: 6.000 to 8.000
Hectolitres per hectare: 35 to 45
Region: Juanicó
Soil type: Chalky – clay

Climate:
~ Temperate with oceanic influences
~ Mean annual temperature of 16.6° C. (62° F.)
~ Seasons clearly marked with warm summers and cool winters

Winemaking Method:
~ Grapes are selected and hand picked from the vineyard
~ Chardonnay and Viognier made separately
~ Receipt of the grapes protected from contact with oxygen
~ Short, cold maceration before pressing
~ Pressed with protection from oxygen
~ Grape juice cooled to 5°C
~ Fermentation in first use oak between 14°C and 18°C (64°F and 72°F)
~ Aged “sur lies” with weekly batonnage
~ Blend percentages decided by tasting and balancing characteristics of each wine

Oak ageing: 4 – 6 months

Winemaker´s Notes:
Uruguay’s first blend of Chardonnay and Viognier that integrates fruit notes of each variety, which are harvested at a very ripe stage.
Appearance: Pale straw colour with a hint of green
Nose: Intense aromas, fruit and oak harmoniously integrated displaying notes of peach, honey, vanilla, cream and nuts.
Palate: Well rounded and fresh depicting aromatic notes. Long, rich and butter like finish.
Serving temperature: 8°C to 10°C. (46°F to 50°F.)

Food pairings: Ideal for barbequed meats, poultry and pastas with sauces.