La Crema Branco

Description

La Crema Denomination: Monterey A notable place: a long valley, both austere and pastoral. On one side, Monterey Bay—with its impressive depth and unusually cold waters. On the other, Central California—rich in history and agricultural tradition. A constant ocean breeze in the middle refreshes both the vineyards and the cultivated fields. Thus is Monterey: rocky, windy, irreverent. One of the world's great cool‑climate terroirs. A perfect place for La Crema. Excellent grapes: the cool climate allows slower, prolonged ripening on the vine, fostering the development of more complex and deep aromas and flavours. Result: rich, structured wines with layers of flavour. The 2016 winter was mild, with early budburst (February and March). Spring and early summer, cooler, slowed ripening. Cool afternoon breezes and cool nights helped preserve acidity and develop the aromatic profile. A heat spike in summer accelerated berry maturation. Harvest began on 13 September. Artisanal winemaking: the artisanal approach extends into the cellar. Grapes, harvested both manually and mechanically, were gently pressed. After 24 hours of cold settling, the must was transferred to barrels for fermentation. About 15 % of the batch was co‑inoculated with the house malolactic strain. These barrels were then used to complete the remaining batch after alcoholic fermentation. Fine lees were stirred monthly (batonnage), enhancing texture and complexity. Stage: 7 months in barrel, primarily French oak (17 % new). Total acidity: 0.55 g/100 mL | pH: 3.61 Each tasting reveals Monterey’s character: elegant and vibrant, exotic, fresh, with spicy notes and an untamed touch. Wood type: primarily French oak; 17 % new. Stage: 7 months in barrel. Total acidity: 0.55 g/100 mL | pH: 3.61