Pears and crème brûlée make a delicious combination in this Argentinian Chardonnay, which is scented with lemon blossom and brioche.

The history of Trapiche begins in 1883, in a small vineyard called El Trapiche, in the district of Godoy Cruz, Mendoza, where the grapes for the first fine wines were grown. With more than 130 years of experience, Trapiche has earned its place as a pioneering brand in the introduction of French vines, the production of varietal wines, the import of French oak barrels Set amidst vineyards and located in Maipú, Mendoza, at the foot of the Andes, this Florentine style building from 1912 is an icon of Mendoza’s wine architecture. A blend of past and present, Trapiche winery provides the ideal location for a dialog between tradition and cutting edge technology in the production of premium wines. Trapiche owns 1,255 hectares of vineyards and works collaboratively with more than 300 growers from different areas of the province of Mendoza, offering them valuable advice throughout the grapevine growing season, in a continuous effort to improve wine quality. Biodynamic practices stand out as the purest forms of ecological agricultures, which are aimed at preserving the natural properties of crops by eliminating the use of chemicals, herbicides and fungicides and calculating the moon cycles for the harvest. Those practices also look to sustain ecosystem balance and biological diversity and to recover bacterial activity in the soil. The winery is surrounded by olive trees and vineyards managed under those practices, which include the use of organic plant and animal fertilizers from a farm located at the back of the winery and owned by Trapiche. True to its origins, today Trapiche is in a continuous quest for the latest best practices.

Grapes are sourced from selected vineyards to the east of the river Mendoza

The grapes are bunch selected to ensure the best fruit is chosen and cooled before undergoing a gentle pneumatic pressing and cold maceration prior to fermentation. Selected yeasts are used to start a controlled fermentation which takes place at 15ºC. 50% of the wine was aged in a mix of French and American oak barrels of second and third use and undergoes malolactic fermentation. The other 50% spent time in stainless steel tanks. The wine is then blended before being filtered and bottled.

Ideal with white meats especially roast chicken and pasta dishes with creamy sauces.

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