Querciabella Batar 2012

The vineyards from which Batàr is obtained have been organically grown since 1988, and in 2000 they have undergone a complete conversion to biodynamic techniques. Pressing, fermentation and breeding of Pinot Bianco and Chardonnay grapes are conducted separately, until the final mixture takes place. The grapes are harvested in 8 kilo cases and the juice is slowly extracted with a press, very gently. Fermentation takes place in barrique. The wine also undergoes a complete malolactic fermentation. The maturation in barrel takes from 9 to 12 months. The barrel is 100% French oak and comes mainly from Tronçais and Vosges, and also from Allier. These are new barrels 30% and the remaining 70% one year old. Once the winemaker decides that the élevage is complete, the barrels that will be part of the final blend are selected, through extensive sampling. The final mixture takes place in stainless steel. The wine is bottled shortly after, and rests for about six months before being sold. The wine is released about 20 months and reaches its full maturity about 42 months after the harvest. Before its expiration, just like its Burgundy cousins, the wine may tend to close and to appear 'tight' when tasted. Therefore, we strongly advise you not to consume the wine before it has reached maturity, around 3 and a half years to 4 years from the harvest, in order to enjoy its maximum potential. Batàr is produced without the use of animal products or by-products. It is therefore suitable for vegans and vegetarians. Average production: 15,000 bottles (1,250 cases). First vintage: 1988 Average production: 25 hl / ha average alcohol content: 13.5% vol. Serving temperature: 6-8 ° C (43-47 ° F) If possible, decant at least one hour before serving.