"Vinya Gigi" Chardonnay

"Vinya Gigi" Chardonnay
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"Vinya Gigi" Chardonnay

"Vinya Gigi" Chardonnay

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Rating: 4.9
Minimum order amount:
20.00 €
Shipping time: 24 - 96 h
From 18,50 €

Net weight:

Thanks to his charisma and discretion, Jean Leon lived many curious anecdotes related to movie stars, who were like his family. Years later, and in honor of his own family, he made this wine with grapes cultivated in the vineyard that he named after his daughter.

Varieties: 100% Chardonnay Tasting note: Sight: Yellow color with slight straw tones. Nose: It stands out for its intensity and elegant finesse. It is characterized by the predominance of fruity notes (peach, apricot, and melon) accompanied by dairy notes, toasty notes, and honey. Palate: It is voluptuous and powerful on the palate. It has a smooth development and a long and elegant aftertaste. Pairing and Serving Temperature: This Chardonnay can be paired with fish dishes, such as salmon, tuna, and even paella. It also pairs well with white meat dishes such as poultry or chicken accompanied by light sauces. Its serving temperature is between 7º and 9ºC.

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Thanks to his charisma and discretion, Jean Leon lived many curious anecdotes related to movie stars, who were like his family. Years later, and in honor of his own family, he made this wine with grapes cultivated in the vineyard that he named after his daughter.

Varieties: 100% Chardonnay Tasting note: Sight: Yellow color with slight straw tones. Nose: It stands out for its intensity and elegant finesse. It is characterized by the predominance of fruity notes (peach, apricot, and melon) accompanied by dairy notes, toasty notes, and honey. Palate: It is voluptuous and powerful on the palate. It has a smooth development and a long and elegant aftertaste. Pairing and Serving Temperature: This Chardonnay can be paired with fish dishes, such as salmon, tuna, and even paella. It also pairs well with white meat dishes such as poultry or chicken accompanied by light sauces. Its serving temperature is between 7º and 9ºC.

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