| Grape | Chardonnay |
| Style | Dry, White, Full Bodied, Rich, Oak Aging, Minerality, Textured, Stone and Citrus Fruits, Food Friendly, Elegant |
| Country | Argentina |
| Region |
Mendoza |
| Volume | 75cl |
| ABV | 14.5% |
| Dietary | Vegetarian, Vegan |
Indulge in the elegance and refinement of Las Estelas Vineyard Collection Chardonnay. With beautiful stone fruit aromas, delicate mineral and citrus notes, and a perfectly balanced oak presence, this wine offers a luxurious yet understated texture on the palate. Crafted by Estela Perinetti who has developed a reputation as a brilliant winemaker, this Chardonnay is a true representation of exceptional quality at an unbeatable value.
About the Producer
Introducing Estela Perinetti and her wonderful wine range known as Las Estelas. Estela was one of the first of South America’s rapidly growing family of women winemakers. She spent more than two decades heading up some of Catena’s most high-profile winery projects and she has been very much in demand as one of Mendoza’s leading consultants since. Las Estelas is her baby!
The story begins in the early 1940s when Estela’s grandfather, Dr. Hector Perinetti, son of an immigrant from Piedmont, purchased a piece of land in Tupungato and planted Semillon. (At that time this area was considered too cold for red grapes!) When aged just two years old his eldest son, Hector Junior, named the vineyard – Finca Mangato.
As these vines became old and increasingly non-viable in the 1990s, Estela and her mother – Estela Armando, also a winemaker! – decided to grub up the Semillon to plant red varietals such as Malbec, the Cabernets Sauvignon and Franc, and Merlot and Syrah, and these vines form the basis of Las Estelas today.
Vist the Las Estelas Website
Vineyard and Winery
The chardonnay vines for this wine are located at Finca Valmore in El Peral Alto at an altitude of 1380metres. The soils are sandy with calcareous rocky subsoils. Manual harvest was done selectively for only the best fruit with de-stemming for 95% and 5% whole bunch.
Fermentation was done in barrel with indigenous yeasts. Malolactic conversion for 70% of the wine. The wine was aged for 10 months – 30% new oak, 45% 2nd use, 25% ceramic barrels.
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