The grapes for this Chardonnay come from carefully selected vineyards in southwestern France, primarily at the foot of the Pyrenees. The climate and soil conditions in this region contribute to the development of grapes with an optimal balance of freshness and ripeness.
After harvest, the grapes undergo a 10- to 12-day fermentation period in both French and American oak. The wine is then aged for six months "sur lie" (on the yeast sediment), which contributes to a fuller flavor and creamy texture. About half of the wine undergoes malolactic fermentation, during which sharp malic acid is converted into a softer lactic acid, resulting in a smoother wine with a rounded finish.
This Chardonnay is versatile and pairs well with a variety of dishes. It pairs perfectly with rich fish dishes like pan-fried or grilled salmon, as well as pasta in creamy sauces, such as pasta carbonara. It also pairs well with poultry and light meat dishes, as well as aged cheeses.
For optimal enjoyment, we recommend serving this wine at a temperature between 10 and 12 degrees Celsius. Although La Villette Chardonnay is ready to drink, it can be aged for several years under suitable conditions, further developing its complexity.
