Batàr has been described as “a dream of a white” by world renowned wine writer Hugh Johnson, though perhaps not only for its richness, complexity and length but also for its cellaring potential. This barrique fermented ‘white Supertuscan’ reaches full maturity about 42 months after harvest, while its maturity plateau spans from four to twelve years after vintage.
The vineyards from which Batàr originates have been organically farmed since the wine’s first vintage in 1988, before a full conversion to biodynamic techniques in 2000. The Pinot Blanc and Chardonnay grapes are processed through micro-vinification:
Pressing, fermentation and élevage are conducted separately, on a lot-by-lot basis. Grapes are picked in 8 kilo crates and juice is gently extracted with a bladder press. Alcoholic fermentation takes place in French barriques, where the separate lots also undergo full malolactic fermentation. Barrel maturation takes 9 to 12 months. Once élevage is complete, lots are selected, through extensive sampling, for the final blend. After blending, the wine is transferred into cement tanks for a period of six months. The wine is then bottled and rests for a further six months before release.
It is best to consume Batàr once the wine has reached maturity, approximately three and a half to four years after harvest. The wine’s maturity plateau is four to thirty years or more after harvest.
No animal products or byproducts are used in the production of this wine, making it suitable for vegans and vegetarians.