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

Toast

Body

Acidity

Tasting notes

Look

Bright yellow.

Smell

Aroma lush resort where the varietal character (hazelnut, toast) blend with notes of tropical fruit (pineapple and grapefruit) and the smoky touches provided by the barrel aging.

Taste

Dense and creamy, extensive development and fresh acidity that evolves into a very long finish and balanced in reappearing fine toasted nuances.

Information

Ageing

Crianza
Appellation

Somontano
Grape

Chardonnay
Making

ECO
Country

Spain
Recommended Pairing

Fish, White fish, Rice, Iberian ham, Risottos, Cheeses, Smoked, Cod, Baked white fish
Zones

Aragón
Alcohol

14,5%
Ocasiones

Impresiona a tu cuñado
VIVINO Points

4,1
Tipo de Vino

Blanco

Enate Chardonnay Fermented In Barrel

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Description of Enate Chardonnay Fermented In Barrel

Enate Chardonnay Barrel is a white wine produced by the Enate winery in Salas Altas (Huesca) D. O. Somontano. A wine elaborated with Chardonnay from our own vineyards. White wine with a lush nose, which merges the varietal character (hazelnut, toast) with notes of tropical fruit (pineapple and grapefruit) and with the smoky touches provided by the aging in oak. Its mouth is dense and creamy, well developed and fresh.

Ideal pairing

Fish, Baked white fish
White fish, Cod
Rice, Risottos
Iberian ham
Cheeses
Smoked

Making notes Enate Chardonnay Fermented In Barrel

Notas del Viñedo

The winery vineyard, about 500 hectares of between 25 and 35 years, is divided by the municipalities of High Salas, Low Salas, Creenzán and Basbastro. Located about 600 meters of altitude on little fertile limestone floors. The texture of the soil is frank-sandy with sand contents close to 50% and 15% clay. This physical composition of the soil confers a high water permeability and low fertility.

Making notes

The grapes are introduced into a pneumatic press where a gentle and moderate press is performed. Once the solid waste of the must is eliminated, due to static deflated at 8 ° C, the clean must performs the alcoholic and malolactic fermentations in new French oak barrels. The wine remains in contact with its lias in the same barrels for 7 months with "Battonages" biweekly.