Chardonnay Gran Reserva, Valle de Curicó, Viña Echeverría

Toasty oak and brioche integrated with tropical and spicy fruit, creamy with an appealing ripeness.
Whole clusters were pressed in a pneumatic press, followed by a static sedimentation for 24 to 36 hours at 8 to 10°C. Half the must was fermented in 225 litre French oak barrels for 15 days at temperatures of 18 to 20°C; while the remaining half was fermented in stainless steel tanks at 14-17°C for 25 days, with selected yeasts. Partial malolactic fermentation took place. The wine was aged on its fine lees in 225 litre French oak barrels, for 12 months.

Three words to describe this wine:

oak – brioche – tropical
RRP: £13.50


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