“The fruit selected for this chardonnay was grown in vineyards in Gualtallary, at an altitude of about 1,300 meters in the northern Uco Valley. About 35% of the wine was both fermented and aged in barrels for a year, and that influence is evident in the toasted flavors and aromas; but there’s more than that here, including ripe white fruit, spice tones, and flowers in a white that’s first and foremost very refreshing.”