This is a Chardonnay with a subtle yellow color. The nose presents aromas reminiscent of citrus and tropical fruits together with notes of honey and a delicate saline note, unique to our vineyard’s terroir. The wine is concentrated on the palate with good volume, while the pronounced acidity adds liveliness and freshness, with a long, elegant finish. We suggest pairing with seared fish, white meats, shellfish risotto, pasta with cream sauce, and aged cheeses. Serve at 12ºC.

About the Producer

We strongly believe that when things are done with dedication and a profound love for our earth and its people, the results will be, without a doubt, the most authentic expression of this precious heritage we call the Rosario Valley. 

2003 - Viña Matetic’s winery was built, using modern architecture, gravitational flow, and natural materials like wood and stone from the zone.

2004 - Our Boutique Hotel “La Casona” was opened, giving birth to a new stage of our Turism services at Matetic Vineyards.
We received our Organic Certification and began working with biodynamic agriculture.

2008 - Wine & Spirits magazine selected Matetic Vineyards as one of the Top 100 wineries of the year. We were delighted to achieve this accolade again in 2011, 2012, and 2014.

2013 - Demeter granted all of our vineyards, 160 hectares, biodynamic certification

Vineyard and Winery

The grapes for EQ Chardonnay come from selected Mercier clones from our biodynamic vineyards in the El Rosario Valley. The vineyard soils have a granite-sandy texture, with the hillsides having more clay than granite, and good porosity at depth. Each clonal selection (95, 76, and 130) expresses unique characteristics due to the different solar exposure of the fruit, with more tropical notes when the bunches are more exposed to the sun and mineral notes with excellent acidity when they are more protected within the canopy of the vines. The natural yields are close to 1.5 kg per plant, and together with the coastal influence, allow for a slow ripening and great concentration of aromas and flavors in the must.

Hand-picked and cooled, the bunches were selected then gently pressed with few rotations, using the classic method. The fermentation of the must, with high quantity of solids, took place 100% in French oak barrels with native yeasts, periodic battonage without the addition of SO2 until just before bottling. Depending on the year, a small percentage of the wine underwent malolactic fermentation. The wine aged for 11 months in French oak of varying sizes.