the Ned Chardonnay White Wine'

the Ned Chardonnay White Wine'

the Ned Chardonnay White Wine'

the Ned Chardonnay White Wine'

16,90 €

¡ Comprando este producto consigues 8 menttos !
Valoración: 4.1
No minimum order
Shipping time: 3 - 10 work days
7,50 €
free from 200 €

Alérgenos y características

Year

2016

Appellation of origin

'Marlborough - Nueva Zelanda'

Maturation

'9 meses'

Country

'Nueva Zelanda'

Format

'Botella 75cl'

Alcoholic grade

14º

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Year

2016

Appellation of origin

'Marlborough - Nueva Zelanda'

Maturation

'9 meses'

Country

'Nueva Zelanda'

Format

'Botella 75cl'

Alcoholic grade

14º

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Sight: 'Dorado pálido con reflejos verdes.'

Mouth: 'Sabores frutales y cálidos, roble picante envuelto en una nuez asada y turrón.'

Nose: 'Cítricos amarillos, teñidos tropicales, sutil costura de roble picante elevado y cremosidad suave.'

'

White Wine The Ned Chardonnay is produced on old riverbed soil, as well as other The Ned products, this chardonnay benefited from the 2016 weather helping with the rains to refresh canopies and replenish dams.

The key ripening months were February and March with above average hours of sunshine marking a warm and largely dry vintage. Fermentation was carried out for 9 months in French oak barrels with periodic yeast lees stirring to increase weight, complexity and mouthfeel.

'

Translated automatically

Otras características

Sight: 'Dorado pálido con reflejos verdes.'

Mouth: 'Sabores frutales y cálidos, roble picante envuelto en una nuez asada y turrón.'

Nose: 'Cítricos amarillos, teñidos tropicales, sutil costura de roble picante elevado y cremosidad suave.'

More information

'

White Wine The Ned Chardonnay is produced on old riverbed soil, as well as other The Ned products, this chardonnay benefited from the 2016 weather helping with the rains to refresh canopies and replenish dams.

The key ripening months were February and March with above average hours of sunshine marking a warm and largely dry vintage. Fermentation was carried out for 9 months in French oak barrels with periodic yeast lees stirring to increase weight, complexity and mouthfeel.

'

Translated automatically

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