Torralbenc Chardonnay Oxidativo, Menorca, Spain

An “oxidative” wine is one that’s made in a way that deliberately exposes the wine to oxygen. Oxidative wines tend to exhibit more nutty, dried fruit and sometimes even savory qualities, and they can have more of a brown or brick tinge to their color than non-oxidative wines. Those unfamiliar with oxidative wine may think the bottle is corked when first opened but in 10-15 mins the full nutty flavour will start to reveal itself

Made in stainless steel tanks, aged in contact with its lees and in oak barrels in contact with oxygen. Aged in the bottle for one year.

In the nose you experience aromas of dried fruit, ripe fruit such as banana and pineapple, aromas of compote due to the clear oxidation; notes of toasted bread and vanilla from the French oak, brioche and bakery products from the lees. Still retains light citrus notes and aromas of fennel and chamomile.

Clean golden yellow colour. Characteristic aromas from a barrel oxidation process. Dried ripe fruit, banana, pineapple, compote, toasted bread, vanilla, and brioche. Delicate fennel and camomile aromas.

On the palate, its aromatic complexity described above is perceived. Surprising freshness given the pronounced oxidation with light evidence of tannins and slight nutty bitterness that gives it a long finish.

Try aged cheeses, Serrano ham with olive oil, seafood, fish stews, foie gras, cheesecake.

100% Chardonnay