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Pago de Cirsus Chardonnay (2018)

¥4,125 (Including tax)
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.

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
Alc 14%
Serving Temperature 9-10ºC

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

Wine style:
D.O.- Navarra
  • Chardonnay
Pago de Cirsus
Serving Temperature(℃):

Climate The climate in Navarra is continental (long, hot, dry summers and cold winters).
Geology From limestone and clay to well-drained gravel.
Machine - Continuing the early harvest trend of 2017, the grapes in Navarra were collected two weeks before the historical average. The white varieties, such as Chardonnay, were the first to be picked in mid-August, and the entire harvest, including the red grapes, was completed in 10-15 days. In spite of this early and quick harvest, 2017 has resulted in quality wines. The grapes were in perfect condition as Navarra was not affected by hail or frost. Though the yield was small, the organoleptic characteristics are of maximum quality.
Once the grapes are pressed, the must is fermented in temperature-controlled stainless steel deposits for 10 days at a maximum temperature of 15º C.

Acidity 5,2g/L
PH 3.6
Residual sugar 3g/L

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