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Санта Сара Шардоне 2019

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Art. # 2721

Алкохолната ферментация на 70% от получената мъст, протича в нови и използвани дъбови бъчви, с капацитет от 225 л и 500 л а останалите 30% в съдове от неръждаема стомана, в продължение на 4 седмици. Частична малолактична ферментация, при стриктен температурен контрол. Отлежаване: Отлежаване на виното в дъбови бъчви и съдове от неръждаема стомана, върху фини утайки за период от 6 месеца, като периодично е извършван батонаж

Profile

  • Fruit
  • Body
  • Dryness
  • Freshness
  • Alcohol

Variety

Chardonnay

Flavours

  • Quince Quince
  • Vanilla Vanilla
  • Apple Apple

Glass

For white wine

Serving Temperature

Cold Cold

Food pairing

  • Fish Fish
  • White Meats White Meats
  • Pasta Pasta

Maturity

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More about this wine

Санта Сара

Санта Сара

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Black Sea region

Black Sea region

The Black Sea coast is an area where nearly 30% of Bulgarian vineyards are concentrated. The climate, with warm summers and mild winters, is suitable for growing white varieties. Autumn is warm and long, which favours the accumulation of enough sugars to produce fine white semi-dry wines. Over 50% of white grape varieties in Bulgaria are grown here, and the most common are Dimyat, Riesling, Uni Blanc, Muscat Ottonel, Traminer, even Sauvignon Blanc. The wines have a pleasant fruity aroma, rich taste and elegant freshness. The old endemic variety Dimyat, in addition to being suitable for dry, is often used for the production of dessert wines, as well as for fine aromatic distillates.

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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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