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Kalfu - Molu Chardonnay 2020

White wine from Aconcagua · Chile
£10.95 £8.95
Case Rate: £8.33
Ex Tax: £7.46
Country:
Wine Region: Aconcagua
Wine Area: Casablanca Valley
Grape: Chardonnay
Alcohol Percentage: 13%
Unit Quantity (ml): 750
{{ quantity }}
Country:
Wine Region: Aconcagua
Wine Area: Casablanca Valley
Grape: Chardonnay
Alcohol Percentage: 13%
Unit Quantity (ml): 750

Description

The Kalfu ranges are linked to the sea creatures depicted on the labels: Molu means 'where the sun sets' - historically it was believed that during the day stars would hide in the sea and become starfish.

Wine tasting notes

On the nose tropical fruit aromas, such as papaya, mango and ripe pineapple are complemented by gentle notes of vanilla. A well-rounded wine with good volume, a concentrated palate and a long, clean finish.

Winery information

Kalfu

Made by Ventisquero Wine Estates, Kalfu means ‘blue’ in Mapudungun, the language of the aboriginal Mapuche people of southern Chile, representing the influence of the nearby Pacific Ocean and the extensive skies of the region. Kalfu wines are made from 100% estate owned vineyards in the coastal regions of Leyda Valley (pictured above), Casablanca Valley, Colchagua Valley and the Atacama Desert, the world’s driest desert.

Situated so close to the Pacific, each vineyard site benefits from cooling coastal breezes and a subsequently longer ripening period.

Sustainability is a core value at Kalfu. Last year in their Leyda vineyard they launched a photovoltaic project which will generate 164,900 kwh of clean energy, meaning that 80 tons of CO2 per year will no longer be emitted.

www.kalfuwines.com/en/

Vinification notes

During the process, the juice was protected from contact with air. Prior to the fermentation, a cold maceration was carried out for a period of between 12 to 14 hours to increase contact between juice and skin. The fermentation was carried out slowly, maintaining a constant temperature between 13 and 16ºC, to allow extraction of fruit and mineral aromas characteristic of the variety. After fermentation, it was left to rest for 6 months on its lees, making smooth movements (bâtonnage) to maximize contact. About 15% of the volume was aged in French oak for a period of 6 months.