capachito chardonnay bio Vintage:2023 Presence of organic acids may

Presence of organic acids may cause a fine calcium sediment

bay leaf — combined with notes of baked apples

intense ruby colour with purplish tints

roast suckling pig

grapefruit zest and some hay

capachito chardonnay bio Vintage:2023 Presence of organic acids mayAGING: The first juices are decanted a first time to select a % of fine lees and particles, macerated with these same juices for sdays to increase the aromatic power. A second decantation, pre fermentative, will allow the juices to be cleaned up before alcoholic fermentation. The wine is racked and aged on fine lees and wood for 4 months. Made with organic fruit. VIEW: Pale straw color with pale gold highlights. BOUQUET: The nose offers a range of