The barrel-fermented Chardonnay 2019 Milmanda was produced with grapes from the Conca de Barberà appellation, from vines planted in 1981. It fermented with indigenous yeasts in oak barrels, 50% of them new, where it matured with lees for four to six months, a lot shorter than in the past. The wine has 13.69% alcohol, and only 10% of the volume underwent malolactic fermentation, as they are trying to preserve the freshness (it has a pH of 3.3). It has notes of smoke, spice, wet chalk and yellow fruit with just a lactic touch, lighter and fresher than in the past. They have changed to barrels that mark the wines less, with less toast (at lower temperature to avoid certain notes), looking for more tension, less ripeness (always around 13.5% but not quite 14%), and the result is a lighter wine, from earlier-harvested grapes. The oak is there, but it’s not the main player. 5,355 bottles, 149 magnums and 15 double magnums produced. It was bottled in June 2021.

A creamy white, with flavors of poached pear, orange curd, pastry cream and fleur de sel defined by well-cut acidity. Finely knit and long, with a lightly spiced finish. Chardonnay. Drink now through 2028. 941 cases made, 100 cases imported.??–AN??Region: Spain / Conca de Barberà Select to Add