Inoculated with selected yeast strains from Burgundy, France. Primary fermentation in combination of 225L French oak casks .(2nd+3rd fill) and 1 x 2500L Foudre. Fermented between 14 and 20 degrees Celsius. Matured for 14 months prior to bottling.
A crisp Chardonnay with delicate pineapple and lime blossom aromas, with lemon drops and light oak flavours on the palate. Natural salts found in the soils present a delicate sensation of minerality in Baleia?s food-driven wines and prepares the palate beautifully. Creamy Italian pasta dishes are this Chardonnay?s perfect companion.