Chardonnay "234"

The vines grow in ENATE’s own vineyard sites in Somontano, whose soils are described as sandy-clayey and well-drained. The grapes, harvested at night, undergo five hours of skin maceration; after 48 hours of static settling, the must ferments at 16 °C in stainless steel tanks with selected Saccharomyces cerevisiae yeasts. It is then fined with bentonite and stabilised at −5 °C. The wine shows green apple, ripe peach, fennel, guava and passion fruit, along with mineral notes. On the palate it is full and creamy, kept fresh by lively acidity and ending with a slightly honeyed finish. The 2025 vintage was harvested early, from 11 August, due to heat and drought.