the wine
di Loro Chardonnay
niagara region
the vineyard
Located in the sub appellation “Twenty Mile Bench” at the top of the Vineland hills, an east facing slope planted with the prestigious Chardonnay Clone 95 from Burgundy known for its attitude to produce extremely high-quality wines.
The shallow layer of topsoil sits above bedrock and it is composed mostly of clay, silt and limestone which makes “the Bench”area such a phenomenal terroir where to grow vines, able to yield wines of unmatched elegance, grace, longevity and complexity.
The slope, the exposure, the soil texture, the proximity to Lake Ontario, the protection from the escarpment, the passion, the patience, the pride, the knowledge and the dedication of the humans involved in the process of grape growing, is what truly makes Di Loro Chardonnay special.
wine excellence
the wine
Hand Harvested at dawn and gently placed in small crates in order to maintain the berries perfectly intact until pressing. The clusters were loaded into the small press without the use of any pump or mechanical devices in order to avoid oxidation and extraction of bitter phenolic compounds.
The gentle pressing yielded crystal clear grape must. The juice was left cold settling for 48 h before racking and inoculation with yeast selected in Burgundy (France). The fermentation lasted several weeks at cool temperature in order to preserve the delicate bouquet of Chardonnay.
The fresh acidity is softened by full malolactic conversion which adds buttery features and complexity to the palate.
Post fermentation, the wine was aged on lees for 12 months with periodic bâtonnage in order to add richness and texture. A small volume of the wine was aged in brand new lightly toasted French oak barrel from Tonnellerie Ermitage, one of the most acclaimed cooperages in the world.
The wine is bottled unfined and unfiltered in densely charcoal coated glass bottles made in Italy and ultra-premium 49 mm natural corks coming from Portuguese forests have been used as closure in order to guarantee that the extended bottle aging and evolution that this wine is capable of takes place over the years without any hiccups.
Last but not least, the label.
The label takes inspiration from the certification tag used in grape growing to highlight high quality certified vines. The concept is simple, to make great wines you need to start from great raw material, there are no shortcuts, luckily!
The final design of the label was created by the Architect Kaegan Walch, renown for its ability to work with materials that respect and highlight the beauty of nature. The paper used for the label is made with aged agave leaves coming from Jalisco Mexico. The embossing, the texture, the visible fibers of the agave, the glossy finish, the bright colors, are the tangible representation that complex systems can be in harmony.
Niagara's finest
Tasting Notes
Dominant features are the characteristic freshness and minerality, hallmarks of the Niagara region’s soils and climate.
APPEARANCE:
Pale lemon with greenish hues
NOSE:
Lively and precise, offering citrus notes like lemon oil and lime peel, green apple, and a hint of white flowers. There is a strong mineral undertone, reminiscent of wet stones or sea breeze, with some flinty smokiness. As it opens, subtle hints of pear, white peach, and a touch of fresh herbs.
PALATE:
Crisp and taut, with a bracing acidity.
The citrus notes are forward, along with green apple and pear.
Evident is the decisive minerality reminiscent of oyster-shells, complemented by a chalky, saline edge. The slight touch of oak is meticulously integrated and in balance, respectful of the true backbone of this wine, its fresh acidity and minerality which suggest great aging potential.
The mouthfeel is elegant, with a long, slatey, lingering finish that leaves a sense of freshness salinity and purity.
