The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
Established in 1986, the National Association for Sustainable Agriculture, Australia (NASAA) is a non-profit company that provides organic certification services to operators within Australia, its Territories, and internationally. The scope of NASAA’s Standard covers the organic supply ensuring organic integrity ‘from paddock to plate’. NCO has been recognized by the European Commission to offer certification services.
Ratings "Landsborough Chardonnay 2019 White"
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
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vibrant golden yellow.
fresh crisp nose with notes of exotic fruits and slight toasty notes.
supple & fresh, round structure supported by a good balance between acidity and minerality.
Grapes are hand-harvested in general by the 10 last days of February.
Shallow fersialitic soils derived from quaternary alluviums of clays, on shales and siltstones (primary age) with inclusions of quartz. Due to their southern exposure, the plots are subject to cool winds and this brings out and emphasizes the freshness of the Chardonnay,as well as its acidity and minerality.
Whole bunch pressing, followed by a cold sedimentation for 48 hours. Wild yeast fermentation in barrel (20% new oak), followed by complete malolactic fermentation.
The wine is aged for 9 months in French oak barrels with regular stirring of the lees.