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Pago de Cirsus Chardonnay (2017)

¥4,125 (Including tax)
9235466
In stock
+
Our quantity discounts (Including tax):
Quantity 6+
Price ¥3,434

The aim of Bodegas Pago de Cirsus is to make 100 percent single-estate wines of the very highest quality. The estate, located just outside the village of Ablitas in Navarra, runs along a canal at an altitude of 220 metres and enjoys a continental climate with high summer temperatures reaching between 30-40o C. The 135 hectares of southerly vineyards are planted with Merlot, Tem-pranillo, Syrah, Cabernet Sauvignon, Chardonnay, Sauvignon

Blanc and small grain Muscat. The average yield per hectare is intentionally reduced to approximately 4,000-4,500 kilos, which is much lower than what is regulated by the region’s control board. The result is excellent quality grapes with good colour that produce elegant wines with body and powerful structure.

TASTING NOTES
Colour: Bright yellow straw colour.
Nose: Aromas of tropical varieties, pineapple, mango, very fruity.
Palate: Well-balanced to the palate, rounded with good acidity, smooth and pleasant.
Food Matches: Aperitifs, salads, white fish dishes, soft cheeses made with cow’s milk, Brie, Camembert.

Varietals:100% Chardonnay

Alcohol content (vol):13% vol


Suggested temperature for serving: 9-10oC


Winemaker: Jean-Marc Sauboua & Gurutze Gaztelumendi

See region detail: Spain >> Navarra
See producer detail: Pago de Cirsus

Grade:
D.O.- Navarra
Varietal:
  • Chardonnay
Origin:
Spain
Area:
Navarra
Producer:
Pago de Cirsus
Style:
Dry
Size:
750ml

THE HARVEST:The harvest in Navarre was surprisingly early, two weeks before the historical average. The white grapes such as Chardonnay were the first to be picked in mid August, and the whole har-vest including the reds was over in 10-15 days.
In spite of this early and short harvest, 2017 is expected to bring quality wines. The grapes were in perfect condition because Navarre was not affected by hail or frost. Though the yield was small, the organoleptic characteristics are of maximum quality.


VINIFICATION:Once the grapes were pressed, the must was fermented in temperature-controlled stainless 
steel deposits for 10 days at a maximum tem-perature of 15oC.


Vine Age: 13 Years Old
Fermentation Temperature: 15oC
Fermentation & Maceration Period: 14 Days
Time in Barrel: 0 Months

Acidity total (gr/l):5,2g/L
pH:3.44
SO2 free (mg/l):22mg/l
Residual sugar (gr/l):>1,8g/L

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