Background

Domaine Bousquet was founded on virgin land in 1997 in the Gualtallary
sub-zone of Tupungato in Mendoza’s Uco Valley. Today, the estate, run
by daughter Anne Bousquet and husband Labid al Ameri, is Argentina’s
largest exporter of wines made from certified organic grapes. All wines
are made from 100% certified organic fruit grown at a cool
4,000-foot-high altitude and crafted with a French winemaking sensibility.

Soil

Gravel and sandy soil

Vineyards

Estate Vineyards in Tupungato, Alto Gualtallary. By the foothills of the
Andes at 4,000 ft / 1200 mts altitude. The high altitude provides cool
nights and hot days, which contributes to preserving typicality, fresh fruit
flavors and acidity in the grapes. A mixture of gravel and sand Soil. The
Chardonnay & Pinot Noir are grown in sandy loam soil, with calcareous
incrustations and varying sized rocks. This, together with the use of
selected clones, gives us a balance of fruit and natural acidity while
adding complexity and a bounty of secondary aromas.

Winemaking

Manual harvest during the first and second week of February. Cold
maceration at 8°C / 46°F for 24 hours to extract aromas and flavors.
Fermentation with selected yeast at a maximum temperature of 20°C /
68°F for 15 days. Second fermentation in the bottle and 6 months on the
lees. The fact that it is harvested in small cubes and that it goes directly
to the press without being destemmed guarantees better quality in the
extraction of musts. This helps the wine to obtain complex aromas, such
as toast and caramel without losing the freshness of the fruit.

Tasting Notes

Light salmon color with delicate and elegant bubbles. Cherry aromas with
floral and citric notes. Medium body, refreshing acidity and persistent
finish. Ideal as an aperitif or with chocolate desserts. Best served at 6°C /
43°F.

Pairing

Serve as an aperitif or special accompaniment to dessert. Best served at
6°C/43°F.