Beyra Chardonnay

A refined expression of high-altitude Chardonnay from Portugal’s emerging Beira Interior DOC, where cool-climate conditions and rugged mountain terroir shape wines of precision and character. Sourced from vineyards perched around 650 meters above sea level on schist soils, this wine reflects a unique balance between ripeness and freshness, driven by significant day–night temperature shifts.

Hand-harvested grapes are fully destemmed and gently pressed before a slow, temperature-controlled fermentation in stainless steel, preserving purity of fruit. The wine is then aged on its lees with regular bâtonnage, enhancing texture and complexity, followed by a short period of bottle maturation prior to release.

Aromatically, it opens with vibrant citrus notes—lemon and grapefruit—layered with fresh apple, melon, and hints of peach. On the palate, it offers generous volume and a rounded mouthfeel, yet remains beautifully structured thanks to its firm, refreshing acidity. The finish is long, clean, and elegantly persistent.

Produced by Rui Roboredo Madeira, a leading figure in Portugal’s modern wine scene, this Chardonnay embodies the potential of Beira Interior—an often-overlooked region now gaining recognition for its mineral-driven, high-quality wines. With granite and schist soils, high elevations, and pristine natural surroundings, the area yields wines of both intensity and finesse.

Food pairing: Excellent with grilled fish, roast chicken, creamy pasta dishes, or soft-ripened cheeses.

Grape trivia: Chardonnay grown at higher altitudes tends to develop brighter acidity and more lifted aromatics—think citrus and green orchard fruits—compared to its richer, tropical expressions from warmer, lower-lying regions.

シャルドネの畑の標高は650ｍ、土壌はシストです。手摘みで収穫した葡萄はセラーに運んだ後、100％除梗し、プレスします。ステンレスタンクで16～17度にコントロールしながら約25日間発酵させます。発酵後、澱と共に熟成させます。その間、バトナージュを行い、澱を攪拌します。ボトリングした後3ヶ月ボトルで熟成させてからリリースします。レモンやグレープフルーツなど柑橘系の果実に加え、リンゴ、メロン、桃のフレッシュで生き生きとしたアロマが広がります。口に含むとたっぷりとボリュームがありますが、しっかりとした酸が全体を支えています。非常に長い余韻が心地よく感じられます。