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Acta Non Verba Chardonnay 2022

32,50 (incl. BTW)

This limited release Chardonnay is selected from the Anvers estate vineyard situated in the premium Adelaide Hills wine region. Hand picking, gentle whole bunch pressing and a natural fermentation in new and old French oak barrels has produced a wine of great complexity. Bright fruit aromas reminiscent of white nectarines are overlaid with hints of nougat and cashew, which lead to a creamy, finely textured palate with a long and persistent finish. Only 4,800 bottles of this exclusive, hand crafted wine were produced. Grapes for this wine are all from Anvers Razorback Road vineyard in the Southern Adelaide Hills. Grapes are hand-picked in the cool of the morning. The grapes are not crushed but whole bunch air bag pressed. The juice is run to French oak barrels and the hard pressings are not included. A natural or “wild’ fermentation is carried out in barrel. Only very fine grain French oak barrels are used of low to medium toast. 25% new oak barrels, the remainder 1–3-year-old French oak. Following fermentation, the wine is left of lees in barrel and the lees stirred fortnightly. The wine slowly undergoes a natural malolactic fermentation. After 9 months a selection is made of the best barrels for the Tomorrowland Chardonnay and the wine is racked out of barrel and bottled.

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Artevino's wine advice

  • golden yellow

  • Lots of fresh fruit, with a prominent role for drupes. The ageing on oak gives hints of cashew and nougat.
  • Rich and uplifting, with the perfect balance between fantastic fruit and woody accents, such as nutty notes and a creamy texture. Fantastic finish, with lovely acidity.
  • Long and lingering, driven by attractive acidity.
  • 9 months on fine grain French oak barrels, 25 % new, the remainder 1-3 years old
  • 10 years and longer

  • opulent fish and poultry dishes, lobster and clam, risotto…

Wine factPink is in … – maar hoe maak je nu weeral roséwijn?

Rosé wijn wordt gemaakt van blauwe druiven, soms in combinatie met witte druiven. De wijn krijgt zijn typische kleur doordat de schillen van de blauwe druiven minder lang bij het sap (de most) blijven dan bij de bereiding van rode wijn. Tijdens de traditionele vinificatie worden de druiven gekneusd en beginnen de schillen hun kleurstof aan het sap af te geven. Zodra de wijnmaker tevreden is over de tint, worden de druiven voorzichtig geperst en  worden schillen en sap van elkaar gescheiden. Daarna gaat de vergisting verder. Hoe langer de schillen en het sap contact hebben, des te donkerder wordt de kleur en des te krachtiger de smaak van de rosé. De beperkte hoeveelheid tannine in rosé maakt dat hij fris en licht is, maar daarnaast ook kan pronken met een structuur die tegelijk stevig en subtiel is.

Het is doorgaans verboden om een roséwijn te maken door rode en witte wijn te mengen. Dit geeft wellicht de kleur van rosé, maar nimmer de fruitige frisheid die zo kenmerkend is voor roséwijn. Binnen de Europese Unie mag alleen in de Champagnestreek rode wijn met witte wijn gemengd worden om er een rosé champagne van te maken.

Discover much more about this wine...

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