A golden color with green hues. It's aromas of tropical fruits, pineapple, banana and pear combine with fresh citrus notes. On the palate, balanced acidity and white peach notes give a long and persistent finish.
|Wine maker notes
|, Dońa Paula Estate Chardonnay is planted on soils that are
sandy on the surface and have calcareous and alluvial stones in their
depth. The Uco Valley climate presents warm days and cool nights,
with an average temperature variation of 13°C (55.4°F). The average
annual rainfall is 280 mm (11.02 in). The grapevines are espalier
trained and drip irrigation with melt water is used. The yield is 8
tonnes per hectare (approximately 3.24 tonnes per acre).
At Dońa Paula, our vineyards have always been managed using
sustainable agriculture practices.
|An excellent wine is nothing but the most faithful expression of the vineyard.
For that reason, we are passionate artists and details lovers when it comes to taking care of our vineyards, and we have absolute respect for varietal and territorial traits.
We believe that the Argentinean Malbec has unique personality and that these soils have a great potential for producing other super premium varieties.
Dona Paula’s innovative spirit is reflected in our incessant and meticulous search for diverse terroirs to elaborate high quality wines.
We own estates in the best wine growing areas of Argentina, under different soil, height and climate conditions.
We constantly introduce innovations in what respects to work in the vineyards according to each estate soil and climate conditions. For instance, we have implemented an alternative trellis systems such as Gobelet in the rocky soils of Finca Alluvia. This allow us to treat each plant as an individual and obtain a low yield in a natural way.
Dona Paula’s diversity and innovation are also reflected in our choice of varieties that are not traditional in Argentina. Very good examples of this are Dona Paula’s outstanding Sauvignon Blanc and the planting of Casavecchia, Ancellota, Riesling, Petit Verdot, Grenache, Touliba, and Aglianico, among other varieties, which were strategically chosen not to be sold but to carry out vinification experiments by cloning these species.