Chardonnay "Ogeaner"

Plot: At 208 m/a.s.l, flat, sandy soil. Vineyard: Pergola trained, approximately 3,300 vines per hectare, planted about 1940. Date of harvest: 22th September. Wine making: Fermented and then aged in stainless steel vats on the fine lees, no malolactic fermentation and tartaric stabilization. 1,548 bottles are produced. Analysis: 13.5 % ABV, total acidity 5.9 g/l, residual sugar 0.9 g/l, dry extract 22.5 g/l. Tasting: Pronounced banana notes lace the flavour of pineapple and green apple undertones. A distinctive freshness in the palate is supported by a well-structured backbone of acidity. A lingering length of robust flavour follows.