2004 Chardonnay

The 2003-2004 season was characterized by a spring with early morning frosts and a temperate Mediterranean-like summer with warm temperatures during the maturation period. During the ripening process there were light rains in Casablanca that did not affect the maturation process and allowed for the complete ripening of the Chardonnay.

The grapevines are located on hill slopes with sandy, clay-loam soils poor in organic material in the northeast sector of the valley. The grapevines are on average 8 years old and use a high vertical shoot position (VSP) system.

The harvest was done by hand and carried to the warehouse in crates weighing 10-12 kilograms.

The grape clusters were sent to a pneumatic press for direct crushing. The must was then classified using pectolytic enzymes and fermented in stainless steel vats and in American oak barrels (50%).

The fermentation was carried out with relatively clear must, at a temperature of 64ºF. There was no malolactic fermentation.

After the fermentation process the must was stored with its fine lees for a period of 3 to 4 months.

Sincerity Chardonnay was treated with Bentonite and cold treated before being filtered and bottled.