The Winery

Enate

Enate is one of the leading and driving wineries in the Somontano area of Aragon. A historic winery with decades of experience working the vineyards in the Barbastro area and managing to perfect the identity of its reds with Bordeaux varieties and probably some of the best whites in Aragon.

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How does it taste?

Fruit

Body

Acidity

Tasting notes

Look

pale yellow-green with reflections.

Smell

Complex and intense varietal aroma of green apple, ripe peach, fennel and exotic fruit (guava, passion fruit) with a discrete mineral background.

Taste

Broad palate, oily, with a clean and fresh thanks to its acidity sustained pace. Incredible slightly syrupy aftertaste

Information

Ageing

Joven
Appellation

Somontano
Grape

Chardonnay
Country

Spain
Recommended Pairing

Pasta, Soft cheeses, Smoked salmon, Cheeses, Seafood, Rice, White fish, Pasta with fish sauce, Fish, Appetizers, Anchovies
Zones

Aragón
Alcohol

13,5%
VIVINO Points

3,9
Tipo de Vino

Blanco

Enate 234 Chardonnay

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111 reviews

Vintage

2023

Size

Bottle 75cl.

€9.75

Te sale a €13.00/l

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Description of Enate 234 Chardonnay

Born in the middle of Somontano, Enate 234 is the living example of a fruity white wine from the Pyrenees. A faithful candidate for the best white wine below € 10, it is very easy to drink, with a syrupy taste. The recommended temperature of consumption is not too cold, between 10º and 12ºC. We recommend pairing it with pasta, shellfish, white fish or taking it as a appetizer or with a rice soup. The work that appears on the Enate 234 wine label is by the painter Pepe Cerdá a A TOP Bottle Sales that is sweeping across Spain.

Ideal pairing

Appetizers
Fish
Pasta with fish sauce
White fish
Rice
Seafood
Cheeses, Soft cheeses
Smoked salmon
Pasta
Anchovies

Making notes Enate 234 Chardonnay

Notas del Viñedo

The vineyard is about 500 meters above sea level, perfectly oriented to benefit from the maximum of solar rays that ensure optimum grape maturation.

Making notes

Grapes, harvested at night, reach cellar and are introduced into a pneumatic press where they are maintained for five hours in film maceration (what Anglo-Saxons call "Skin-Contact"), to obtain the most delicate aromas of the fruit. After a static debruba to 10 ° C for 48 hours, the clean must goes to ferment, under the action of selected yeasts of the genus Saccharomyces Cervisiae, strain Prise of Mousse, to stainless steel deposits at controlled temperature (16 ° C). After fermentation, the wine is clarified with bentonite and stabilized at -5 ° C, to eliminate excess potassium buitar.