Avondale Armilla Blanc de Blancs 2013 Bottle size: 750ml

South Africa, Paarl
R310
In stock
(Only 19 left)
Armilla bears Avondale’s logo, a rendition of the Armillary sphere, an ancient astronomical instrument used to show the position of stars around the earth. It represents Avondale’s holistic approach to life on the farm where, from the minerals in the soil to the stars in the skies, all is combined in an energised, living system.

Armilla is made from Chardonnay grapes from 12 to 24-year-old organically-grown vines that have a low yield of 6 to 8 ton of healthy, balanced fruit.

Tasting notes:
'Armilla is rich and round on the palate; a perfect balance of toasty, warm hazelnut bread, fresh quince and green apple. The fresh effervescent acidity is crisp and lively yet seamlessly integrated on the palate; complemented by a full velvety mouth feel with hints of citrus – layer after layer after layer.' – Corné Marais, Winemaker

Alc: 11% | TA: 6.6 g/L | PH: 3.26

About Avondale:
Avondale lives by their ethos, Terra Est Vita, which means ‘Soil is Life’. They are certified organic and practice biodynamic and sustainable agriculture. Avondale’s history stretches back 300 years and the farm is recorded as being the first in the Paarl valley to be allocated specifically for the production of wine grapes. Avondale is also the first South African winery to produce wines using this ancient qvevri method as well as all the exciting elements of this traditional method – whole-bunch pressing, skin contact and lees ageing.
More Information
Condition New
Alcohol 11%
Blend information 100% Chardonnay
Drink to Drink now
Variety Chardonnay
Producer information Avondale lives by their ethos, Terra Est Vita, which means 'Soil is Life'. They are certified organic and practice biodynamic and sustainable agriculture. Avondale's history stretches back 300 years and the farm is recorded as being the first in the Paarl valley to be allocated specifically for the production of wine grapes. Avondale is also the first South African winery to produce wines using this ancient qvevri method as well as all the exciting elements of this traditional method – whole-bunch pressing, skin contact and lees ageing.
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