The wine was fermented slowly at a constant low temperature which enabled the maximum varietal aromas to be drawn out. 50% of the wine was fermented in French oak barrels, 10% of them new whilst the remaining 50% was fermented in stainless steel tanks to retain a fruity component in the mixture. After fermentation, the wine was aged over its lees for ten months.
Ventisquero Grey Glacier Chardonnay has a complex and elegant bouquet, in which the aromas of ripe tropical fruit, such as pineapple, mango and papaya intermingle with gentle mineral and citrus notes. The oak-ageing contributes gentle notes of vanilla and dried fruit. This well-structured wine is refreshing thanks to its crisp acidity, which provides a broad and persistent finish. The dried fruit and vanilla come through again in the aftertaste.