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Chardonnay Chateau Pesquie 2020

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Art. # 2902

Лозята са засадени на доста чакълеста варовикова почва, на средна надморска височина между 200 и 300 м. Много свежо и деликатно шардоне от стари лозя, засадени през 1990г в подножието на планината в региона Венту.

Profile

  • Fruit
  • Body
  • Dryness
  • Freshness
  • Alcohol

Variety

Chardonnay

Flavours

  • Quince Quince
  • Mineral Flavors Mineral Flavors
  • Apple Apple

Glass

For white wine

Serving Temperature

Cold Cold

Food pairing

  • Fish Fish
  • Seafood Seafood
  • Pasta Pasta

Maturity

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More about this wine

Château Pesquié

Château Pesquié

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Rhone Valley

Rhone Valley

The Rhone Valley is a long, narrow strip in the south of France. In practice, this region is divided into two sub-regions, each with its own type and identity - North and South Rhone. The northern part is best known for its legendary and long-lasting red wines, mainly from Syrah grapes: Hermitage, Ivory Coast, St. Joseph and Cornas, as well as the fragrant white Viognier from Condrieu. The south is home to the full Chateauneuf-du-Pape and Gigondas, as well as the light Rose of Tavel. Chateauneuf-du-Pape can be a blend of up to 13 different varieties, 3 of which are even white. This is the main difference between it and Gigondas, where white varieties in the blend are not allowed. The most famous of these main red varieties are Grenache, Mourvedre, Syrah and Cinsault, and the white ones are Roussanne, Marsanne and Viognier.

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Chardonnay

Chardonnay

Chardonnay is the world's most famous white-wine grape and also one of the most widely planted. Of course, the most highly regarded expressions of the variety are those from Burgundy and California, but many high-quality examples are made in Italy, Australia, New Zealand and parts of South America. Describing the flavours of Chardonnay is not easy. This is not thanks to the complexity of the varietal itself but usually due its susceptibility to winemaking techniques - such as Malolactic fermentation which gives distinctive buttery aromas or Fermentation or maturation in oak barrels which contributes to the wine with smokey notes of vanilla, honey and even cinnamon, and not last the lees contact while in barrel imparts biscuity, doughy flavours. And all these incorporated with the varietal aromas of tropical (banana, pineapple and guava) to stone fruits (peach, nectarine and apricot), sometimes even citrus and apple notes. Climate plays a major role in dictating which fruit flavours a Chardonnay will have - warm regions (California, Australia ) make more tropical styles; temperate zones (southern Burgundy, New Zealand) - stone fruit notes, while the very coolest (Chablis, Champagne) lean towards green-apple aromas.

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