Raimat Castell Chardonnay

Raimat Castell Chardonnay

D.O. Costers del Segre
Awards
Pairing
A perfect pairing with dishes that contain white meats, fish, seafood, rice dishes, pastas and salads.
Tasting Note
View
Bright yellow color intense and with greenish reflections. Dense tear that denotes a structured wine.
Nose
High aromatic intensity. Aromas to melon, peach, nectarine and lychees. Subtle notes of tropical fruit intertwined with citrus notes that bring great freshness.
Mouth
Round entrance, which shows the structure of the wine. Very good balance between volume, acidity and length, while exalting citrus and tropical notes in the mouth.
Varietals
Chardonnay
100%
Analysis
Alcoholic grade 13%
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
Chardonnay was harvested in three phases: the first with a potential alcohol of 12% (to get the citrus flavors), the second with 13% (tropical flavors) and the third time with potential alcohol of 14% (ripe apricot flavors).
The grapes come during the night, a fact that allows them to reach low temperatures, to keep the aromas of the variety and avoid unwanted oxidations. An immediate pressing is carried out, after which a natural clarification takes place at low temperatures for 24-48h.
Once the must is cleaned, it is transferred to a stainless steel tank with a cold system to perform a controlled fermentation between 16-18°C. After the alcoholic fermentation, the wines are conserved in deposits, avoiding their oxidation, until the moment of the bottling.
Thanks to the possibility of harvesting in a staggered way, different styles of Chardonnay are obtained. The coupage consists in mixing these styles to give complexity to the wine, without moving away from the initial objective: to maintain the expression of the fruit and the freshness.
Vineyard (viticulture)
Selected grapes exclusively from the vineyards of Raimat.
Chardonnay for quiet wine comes from vineyards with two types of soils: some are shallow, with thick texture and loamy and the others are deep, with a sandy-loamy texture. This difference allows to obtain grapes fresher, mineral and with more acidity for the first type of soil and grapes more mature and with intense aromas to fruits for the second one. The techniques of cultivation consist in: maintaining a vegetal cover of autochthonous species that favor the biological wealth; Techniques of control maturity by GPS, elaboration of maps of maturity... All these techniques favor the biological richness of the zone, the homogenous maturation of the clusters in the strain, Better control of the pests and consequently, it is possible to harvest the grapes at their optimum maturity point with an expression of aromas and exceptional flavors.