COPPOLA DIA CHARD
*The Product images shown are for illustration purposes only and may differ from the actual product.
*The Product images shown are for illustration purposes only and may differ from the actual product.
We source our Chardonnay grapes from two distinct vineyards in Monterey. One islocated near the Gabilan mountain range where the soil composition is predominantlyloamy sand. This condition offers ideal drainage, which then concentrates the flavorsof the fruit. The other vineyard, located in the Arroyo Seco, is positioned on the valleyfloor where the temperatures remain relatively cool. As a result, the fruit from thisregion maintains a crisp acidity. When we blend the wine from these two regionstogether, we achieve a lovely balance and greater complexity.Once our Chardonnay is harvested, we use a whole-cluster press and split fermentationtechnique where half of the fruit is fermented in French oak, and the other half isfermented in stainless steel. Additionally, we put the wine that was fermented inwood through malolactic fermentation in order to achieve a lightly creamy texture.The 2006 vintage experienced a long, cool growing season, which is ideal for Chardonnay.In fact, 2006 is considered the best white grape vintage of the last ten yearsin Monterey. When you taste the quality of this wine, it becomes quite apparent.
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We source our Chardonnay grapes from two distinct vineyards in Monterey. One islocated near the Gabilan mountain range where the soil composition is predominantlyloamy sand. This condition offers ideal drainage, which then concentrates the flavorsof the fruit. The other vineyard, located in the Arroyo Seco, is positioned on the valleyfloor where the temperatures remain relatively cool. As a result, the fruit from thisregion maintains a crisp acidity. When we blend the wine from these two regionstogether, we achieve a lovely balance and greater complexity.Once our Chardonnay is harvested, we use a whole-cluster press and split fermentationtechnique where half of the fruit is fermented in French oak, and the other half isfermented in stainless steel. Additionally, we put the wine that was fermented inwood through malolactic fermentation in order to achieve a lightly creamy texture.The 2006 vintage experienced a long, cool growing season, which is ideal for Chardonnay.In fact, 2006 is considered the best white grape vintage of the last ten yearsin Monterey. When you taste the quality of this wine, it becomes quite apparent.
