Enate and art, they almost rhyme which is, perhaps, no coincidence, come together at a lofty point: the desire to create. When it began in 1992, the winery decided that the pairing of winemaking and contemporary culture would be an essential feature of its character. It was a tricky challenge from a business point of view as well as from an artistic perspective, but it was an undisputed triumph and was copied by others. The concept was a winner: the excellence of an idea is obvious once someone, in this case Enate, has been brave enough to work it out.
It was, in fact, a desire to create. In the same way as a winery is unthinkable without wine, Enate accepted art as the very essence of its identity. The two concepts begin together and mutually enrich one another. Human beings are, essentially, creators of one kind or another and we naturally love the pleasures of life. In 1992, Enate made a formal commitment to pairing the two concepts, contrasting the almost mathematical expertise of a winemaker with the unpredictability of artists inspired by winemaking. Today, Enate is both a winery and a museum. It is both a wine shop and an art gallery and its character has been formed in the excellence of both. Its barrels and walls sum up the great wines of Spain, inhabited by the genius of the great Spanish and international creators.
Enate Chardonnay 234 is the result of a calmly thought out project that gets away from the traditional image of fragility afflicting Spanish white. The work of art appearing on the Enate wine label Chardonnay 234 is by the artist Pepe Cerdá.
The grapes were harvested at night, and once at the winery were sent to the pneumatic press where they underwent maceration (skin contact) for a period of five hours. Settling at 10 ºC over a period of 48 hours was followed by fermentation of the clean must; this took place in stainless steel tanks at a controlled temperature of 16 ºC using yeast of the saccharomyces cervisiae genus (Prise de Mousse.) After fermentation, fining with bentonite was followed by stabilization at -5 ºC in order to eliminate the excess potassium bitartrate.
Pale yellow in colour with a silvery green sheen. Complex and intense varietal aromas reveal green apple, ripe peach, fennel and exotic fruit (guava and passion fruit) against a subtle mineral background. Full and unctuous on the palate yet clean and fresh due to lively acidity. A lightly honeyed finish leaves a lingering impression.
Our recommendation is that this wine is served between 10-12 ºC, no colder, as the perfect accompaniment to pasta, fish, shellfish and white meat.