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Bodega Bouza

Cno. de la Redención 7658 bis

(598) 2323 7491 // Tel.: (598) 2323 3872

Restaurant: (598) 2323 4030

bouza@bodegabouza.com // visitas@bodegabouza.com

Horarios

Lunes a sábados: 9:00 a 19:00 Hs

Visitas guiadas: 10:30 - 11:30 - 13:30 - 16:00 Hs

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CHARDONNAY

chardonnay-2016
Tasting note

Pale yellow color. Fruits aroma, peach and pineapple, with butter and vanilla notes. In mouth
has good volume, balanced acidity and prolonged end. EB, 4/4/2017

Vinification

Manual grapes selection. Direct pressing without destemmed, clarification at 10ºC. Fermentation in barrels. Natural stabilization without using clarifiers. Aging, 8 months on lees in French oak barrels, pre-packaged with 50% fermented wine and preserved in a stainless steel tank.

Region Grape Variety Wine
Las Violetas. Canelones. Melilla, Montevideo 100% Chardonnay White
Vineyard Production Bottles
Las Violetas: Lira conduction system, strains of 24 years. Melilla: Espalier system, calcareous vertisol soil 31 HL/Ha. 8,519 botlles
Service Bottled Harvest
Serve at 12ºC. Junuary 9 of 2017. Manual, between February 12 and 15th 2016,at optimal maturity.
Lot Alcohol Triatable Acidity
0117 13,4° 3,4 g/l de H2SO4
pH Volatile Acidity Residual Sugar
3,25 0,5 g/L de H2SO4 2,3 g/L

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chardonnay-2015
TASTING NOTES

Pale yellow color with silver highlights. Brilliant, limpid and with lightly movement. Slightly mineral in the nose, with marked tropical fruit aromas, pineapple and pear, wrapped with clear citric notes, that reminds of pink grapefruit and lime. Light sweet attack in mouth, stinging, with friendly medium acidity, that refreshes. Brioche bread and butter aftertaste, reminds of its passage in oak, long and
balanced persistence.??

VINIFICATION

Manual selection of the grapes.direct pressing without distemming, debourbage at 10º C. Fermentation in barrels. Natural stabilizing without the use of clarifying agents. Aging in French oak barrels during 9 months over its lees.Blended before bottling with 50% of wine fermented and kept in stainless steel tanks.

Region: Grape Variety: Wine
Las Violetas, Canelones
Melilla, Montevideo.
100% Chardonnay White
Vineyard: Production: Bottles:
Las Violetas: Lira conduction system, strains of 24 years.

Melilla: Espalier system, calcareous vertisol soil.

27 HL/Ha. 11,481
Service: Bottled: Harvest:
Serve at 12ºC. December 1st 2015. Manual, entre 4 e 14 de fevereiro de 2015,
em sua melhor maturidade.
Lot Alcohol: Triatable Acidity:
1915 12,9 % Vol 3,7 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,25 0,4 g de H2SO4/L 1,8 g/L
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chardonnay-2014
TASTING NOTES

Light yellow color. Fruit aroma, pear and pineapple, with vanilla and butter notes. Balanced acidity and big volumen in. Long and pleasant final with aftertaste of the initial flavors. CV and EB, 29/03/2015.

VINIFICATION

Manual selection of the grapes. direct pressing without distemming, debourbage at 10º C. Fermentation in barrels. Natural stabilizing without the use of clarifying agents. Aging in French oak barrels during 9 months over its lees.Blended before bottling with 50% of wine fermented and kept in stainless steel tanks.

Region: Grape Variety: Wine
Las Violetas, Canelones
Melilla, Montevideo.
100% Chardonnay White
Vineyard: Production: Bottles:
Las Violetas: Lira conduction system, strains of 24 years.

Melilla: Espalier system, calcareous vertisol soil.

22 HL/Ha. 4,129
Service: Bottled: Harvest:
Serve at 12ºC. December 26th 2014. Manual, between February 17th. and 24th 2014,
at optimal maturity.
Lot Alcohol: Triatable Acidity:
2214 12,8 % Vol 3,5 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,12 0,.3 g de H2SO4/L 1,5 g/L
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chardonnay-2013
TASTING NOTES

Pale yellow color with golden highlights, steely meniscus, limpid, brilliant and with delicate tears. Complex nose, probably enhanced by the aging over its lees, white flowers’ notes, as peach and pineapple, and a subtle touch of butter and yeasts. Sweet attack in mouth, intense, quickly evolves into a wine with good acidity, of intense volume that opens aromatically combining fruit and smooths oaky notes. It is a fresh and young wine, persistent, gentle and long finish. AB 29.08.14.

VINIFICATION

Manual selection of the grapes, direct pressing without distemming, debourbage at 10º C. Fermentation in barrels. Natural stabilizing without the use of clarifying agents. Aging in French oak barrels during 8 months over its lees. Blended before bottling with 35% of wine fermented and kept in stainless steel tanks.

Region: Grape Variety: Wine
Las Violetas, Canelones
Melilla, Montevideo.
100% Chardonnay White
Vineyard: Production: Bottles:
Las Violetas: Lira conduction system, strains of 24 years.

Melilla: Espalier system, calcareous vertisol soil.

23 HL/Ha. 6,334
Service: Bottled: Harvest:
Serve at 12ºC. December 9th 2013. Manual, between February 1st. and 12th 2013, at optimal maturity
Lot Alcohol: Triatable Acidity:
2013 13,5 % Vol 4,1 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,49 0,4 g de H2SO4/L 2,3 g/L
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chardonnay-2012
TASTING NOTES

White with yellow and steel tonalities. It reminds of tropical fruit, citric, and lemon peel aromas. It presents balanced acidity and big volume, round in mouth. Long finish. CV & EB, 27/03/2013.

VINIFICATION

Manual selection of the grapes, direct pressing without distemming, debourbage at 10ºC. Fermentation in barrels. Natural stabilizing without using clarifying agents. 9 months aging over its lees in new French oak barrels. Blended before bottling with 25% of wine, fermented and kept in stainless steel tanks.

Region: Grape Variety: Wine
Las Violetas, Canelones
Melilla, Montevideo.
100% Chardonnay White
Vineyard: Production: Bottles:
Las Violetas: Lira conduction system, strains of 24 years.

Melilla: Espalier system, calcareous vertisol soil.

38 HL/Ha. 8,210
Service: Bottled: Harvest:
Serve at 12ºC. December 21th 2012. Manual, between February 9 and 20th, 2012, at optimum maturity.
Lot Alcohol: Triatable Acidity:
2112 13,0 % Vol 3,8 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,60 0,4 g de H2SO4/L 2,2 g/L
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chardonnay-2011
TASTING NOTE

Yellow color. Intense aroma of pear, pineapple and citrus, with notes of toast and butter. In the mouth it presents with pleasant balance of acidity and great volume. Long and tasty finale. CV and EB, 2/25/2012

VINIFICATION

Manual selection of grapes. Direct pressing without despalillar, defangado to 10°C. Fermentation in barrels. Natural stabilization without the use of clarifiers. Aging, 8 months on lees in new French oak barrels, pre-packaged with 40% fermented wine and preserved in stainless steel tank.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 20 years. Calcareous vertisol soil 51 HL/Ha. 9,904 bottles
Service: Bottled: Harvest:
Serve at 12ºC. December 14 of 2011. Manual, between February 9 and 20th 2011,at optimal maturity.
Lot Alcohol: Triatable Acidity:
1711 13,5 Vol 3,8 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,41 0,4 g de H2SO4 2,3 g/L
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chardonnay-2010
TASTING NOTE

Pale yellow color. Aroma of tropical fruit, pineapple and banana, with notes of vanilla. Good mouth volume and long finish. CV and EB, 1/7/2011

VINIFICATION

Manual selection of grapes. Direct pressing without despalillar, deflocated at 10oC. Fermentation in barrels. Natural stabilization without the use of clarifiers. Aging, 8 months on lees in new French oak barrels, cut prior to packaging with 50% fermented wine and preserved in stainless steel tank.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 20 years. Calcareous vertisol soil 34 HL/Ha. 8,130 bottles
Service: Bottled: Harvest:
Serve at 12ºC. December 20 of 2010. Manual, February 19th 2010,at optimal maturity.
Lot Alcohol: Triatable Acidity:
1410 12,0 Vol 4,1 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,4 0,4 g de H2SO4 1,6 g/L
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chardonnay-2009
TASTING NOTE

White color with silver reflections. The nose is fruity, intense, with notes of vanilla. In the mouth it gives a very pleasant sensation for its good volume, balanced acidity and aromas retronasal with marked presence. CV and EB. 2/20/2010

VINIFICATION

Manual selection of the grapes, direct pressing without despalillar, desangado at 10º C, controlled fermentation at 16º C, natural stabilization without the use of clarifiers. 8 months on lees in new French oak barrels, pre-packaged with 40% fermented wine and preserved in a stainless steel tank.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 20 years. Calcareous vertisol soil 32 HL/Ha. 7,612 bottles
Service: Bottled: Harvest:
Serve at 12ºC. November 30 of 2009. Manual, February 4th 2009,at optimal maturity
Lot Alcohol: Triatable Acidity:
1509 13,8% Vol 3,6 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,4 0,42 g de H2SO4 2,2 g/L
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chardonnay-2008
Fermentado en barrica
TASTING NOTE

Pale yellow color. Fruit aromas, pineapple, peach and citrus, with notes of butter and toast. Acidity balanced, important volume in the mouth and great persistence in which the citrus and peach notes continue. May 09 EB and MS

VINIFICATION

Manual selection of the grapes, direct pressing without despalillar, defanged to 10°C, fermentation in barrels. Breeding 8 months on their lees in new French oak barrels. Natural stabilization without the use of clarifiers. Cut prior to packaging with 30% fermented wine and preserved in stainless steel tank.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 19 years. Calcareous vertisol soil 34 HL/Ha. 8,266 bottles
Service: Bottled: Harvest:
Serve at 12ºC. December 4 of 2008. Manual, February between 7 and 13th 2008,at optimal maturity.
Lot Alcohol: Triatable Acidity:
1808 13,8% Vol 3,7 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,3 0,33 g de H2SO4 2,1 g/L
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chardonnay-2008
VINIFICATION

Manual selection of grapes, direct pressing without despalillar, desangado at 10ºC, controlled fermentation at 16ºC, natural stabilization without the use of clarifiers. Preserved in stainless steel tank.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 18 years. Calcareous vertisol soil 36 HL/Ha. 774 bottles
Service: Bottled: Harvest:
Serve at 12ºC. November 27 of 2008. Manual, February 13th 2008,at optimal maturity.
Lot Alcohol: Triatable Acidity:
1708 13,3% Vol 3,6 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,3 0,24 g de H2SO4 1,9 g/L
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chardonnay-2007
Fermentado en barrica
TASTING NOTES

Pale yellow color. Aromas of pineapple and pear on notes of lemon and vanilla. Balanced acidity, important volume in the mouth and great persistence in which the citric notes continue. Dec 07 ET

VINIFICATION

Manual selection of grapes, direct pressing without despalillar, static deflection at 10°C, fermentation in barrels, natural stabilization without the use of clarifiers. 8 months on lees in new French oak barrels, pre-packaged with 30% fermented wine and preserved in stainless steel tanks.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 18 years. Calcareous vertisol soil 46 HL/Ha. 8,269 bottles
Service: Bottled: Harvest:
Serve at 12ºC. November 22 of 2007. Manual, February 13th 2007,at optimal maturity.
Lot Alcohol: Triatable Acidity:
0707 13,5% Vol 4,0 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,4 0,3 g de H2SO4/L 2,2 g/L
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chardonnay-2007
TASTING NOTES

Pale yellow color. Green apple and citric aromas. In the mouth it shows an important acidity and medium body. It shows long ending, getting to find again citrics and notes of pears in syrup. EB feb, 08.

VINIFICATION

Manual selection of the grapes and direct pressing without de-stemming. The juice was settled over night at 10°C and racked off de lees. Controlled fermentation at 16°C and natural stablizing without the use of fining agents.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 18 years. Calcareous vertisol soil 55 HL/Ha. 2,580 bottles
Service: Bottled: Harvest:
Serve at 12ºC. July 20 of 2007. Manual, February 15th 2007,at optimal maturity.
Lot Alcohol: Triatable Acidity:
0707 13,5% Vol 3,7 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,3 1,8 g/L
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chardonnay-2006
TASTING NOTES

This wine comes with a pale yellow color, with pear and apple aromas, combined with white flowers and honey. In the mouth it is fresh, alive, with volume and citric finish.

VINIFICATION

Manual selection of grapes. Direct pressing without despalillar, static demangado to 10°C, controlled fermentation to 16°C, natural stabilization without use of clarifiers.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 17 years. Calcareous vertisol soil 43 HL/Ha. 2,285 bottles
Service: Bottled: Harvest:
Serve at 12ºC. June 15, 2006, unfiltered to conserve the maximum potential of the vineyard. Manual, February 23, 2006,at optimal maturity.
Lot Alcohol: Triatable Acidity:
0806 13,0 % Vol 3,7 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,5 0,2 g de H2SO4/L 1,5 g/L
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chardonnay-2006
Fermentado en barrica
TASTING NOTES

Pale yellow color. Aroma of fruits, pears, pineapple and peach, on weak notes of butter and vanilla. Acidity marked, important volume in the mouth, and great persistence, continuing the notes of butter and vanilla.

VINIFICATION

Manual selection of grapes. Direct pressing without despalillar, static deflation at 10°C, fermentation in barrels, natural stabilization without use of clarifiers.

Region: Grape Variety: Wine
Las Violetas, Canelones 100% Chardonnay White
Vineyard: Production: Bottles:
Lira conduction system, strains of 17 years. Calcareous vertisol soil 38 HL/Ha. 4,870 bottles
Service: Bottled: Harvest:
Serve at 12ºC. November 5, 2006. Manual, February 22, 2006.
Lot Alcohol: Triatable Acidity:
1406 13,5% Vol 4,1 g/l de H2SO4
pH Volatile Acidity: Residual Sugar:
3,5 0,35 g de H2SO4/L 1,4 g/L
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Vinificación

Selección manual de la uva, prensado directo sin despalillar, desfangado a 10ºC. Fermentación en barricas. Estabilización natural sin uso de clarificantes. Crianza 8 meses sobre sus borras en barricas de roble francés. Corte previo al envasado con 35% de vino fermentado y conservado en tanque de acero inoxidable.


Vinificación

Vino de color amarillo pálido con reflejos dorados, menisco acerado, límpido, brillante y con delicadas lágrimas. Aromáticamente complejo, quizás ayudado por la crianza sobre sus borras, notas a frutas blancas, como el durazno y el ananá y un sutil toque de manteca y levaduras. En boca ataca dulce, intenso, evoluciona rápidamente a un vino con buena acidez, de volumen intenso que se despliega aromáticamente, conjugando fruta y unas leves notas de roble. Es un vino fresco y joven, de buena intensidad y volumen en boca, persistente, de final muy amable y prolongado. AB 29/08/14.

Ubicación geográfica Composición varietal Vino
Las Violetas. Canelones. Melilla, Montevideo 100% Chardonnay Blanco
Viñedo Producción Cantidad
Las Violetas: Sistema de conducción en lira,
cepas de 24 años.
Melilla: Sistema de conducción en espaldera.
Suelo limo arcilloso
con alto porcentaje de calcáreo.
23 HL/Ha. 6,334 botellas
Servicio Envasado Cosecha
Servir a 12°C. 9 de Diciembre de 2013. Manual, entre el 1 y el 12 de febrero de 2013, en su óptima madurez.
Lote Alcohol Acidez total
2013 13,5 4,1 g/l de H2SO4
PH Acidez Volátil Azúcar
3,49 0,4 g/L de H2SO4 2,3 g/L
 

Vinificación

Selección manual de la uva. Prensado directo sin despalillar, desfangado a 10oC. Fermentación en barricas. Estabilización natural sin uso de clarificantes. Crianza, 9 meses sobre sus borras en barricas de roble francés, corte previo al envasado con 50% de vino fermentado y conservado en tanque de acero inoxidable

Nota de cata

Color amarillo suave. Aroma a frutas, pera y ananá, con notas de vainilla y manteca. En boca presenta acidez equilibrada y gran volumen. El final es prolongado y agradable con retrogusto de los aromas iníciales. CV y EB, 29/03/2015.

Vino Composición varietal Ubicación geográfica
Blanco 100% Chardonnay Las Violetas. Canelones. Melilla, Montevideo
Viñedo Producción Cosecha
Las Violetas: Sistema de conducción en lira,
cepas de 25 años.
Melilla: Sistema de conducción en espaldera.
Suelo limo arcilloso
con alto porcentaje de calcáreo.
22 HL/Ha. Manual, entre el 17 y el 24 de Febrero de 2014 en su óptima madurez.
Envasado Servicio Cantidad
26 de Diciembre de 2014 Servir a 12°C 4,129 botellas
Lote Alcohol Acidez total
2214 12,8% 3,5 g/l de H2SO4
PH Acidez Volátil Azúcar
3,12 0,3 g/L de H2SO4 1,5 g/L
 
Vinificación

Selección manual de la uva. Prensado directo sin despalillar, desfangado a 10oC. Fermentación en barricas. Estabilización natural sin uso de clarificantes. Crianza, 9 meses sobre sus borras en barricas nuevas de roble francés, corte previo al envasado con 50% de vino fermentado y conservado en tanque de acero inoxidable.

Nota de cata

Vino blanco de color amarillo pálido con reflejos plateados. Brillante, límpido y de movimientos ligeros. En nariz se presenta ligeramente mineral, con aromas marcados a frutos tropicales, ananá y pera, envueltos en claras notas cítricas que nos recuerdan a pomelo rosado y limas. En boca su ataque es levemente dulce, punzante, con una acidez media muy amable que aporta refresca. Retrogusto a pan brioche y mantequilla que nos recuerda su pasaje por barrica, de larga y equilibrada persistencia.

Vino Composición varietal Ubicación geográfica
Blanco 100% Chardonnay Las Violetas. Canelones. Melilla, Montevideo
Viñedo Producción Cosecha
Las Violetas: Sistema de conducción en lira,
cepas de 26 años.
Melilla: Sistema de conducción en espaldera.
Suelo limo arcilloso
con alto porcentaje de calcáreo.
22 HL/Ha. Manual, entre el 4 y el 14 de Febrero de 2015
en su óptima madurez.
Envasado Servicio Cantidad
1 de Diciembre de 2015. Servir a 12°C 11,481 botellas
Lote Alcohol Acidez total
1915 12,9% 3,7 g/l de H2SO4
PH Acidez Volátil Azúcar
3,25 0,4 g/L de H2SO4 1,8 g/L
Vinificación

Selección manual de la uva grano a grano. Maceración durante 12 horas. Fermentación en barricas
de roble francés. Crianza en barricas durante 4 meses sobre sus borras. Este vino no fue estabilizado,
por lo que puede presentar precipitado. Se recomienda decantarlo antes de servir a 12oC.

Nota de cata

Color rosado intenso. Aroma a frutos rojos frescos, cereza, con notas de vainilla y tostado.En boca
se presenta con buena estructura y volumen, con equilibrada acidez. Final largo.CV y EB, 4/08/2012.

Vino Composición varietal Ubicación geográfica
Rosado 100% Tempranillo Las Violetas, Canelones.
Viñedo Producción Cosecha
Conducción en espaldera, suelo limo arcilloso con alto porcentaje de calcáreo. 41 HL/Ha. Manual, el 25 de Febrero de 2012,
en su óptima madurez.
Envasado Servicio Cantidad
27 de Julio de 2012,
sin uso de clarificantes, ni filtrado.
Este vino no fue estabilizado, por lo que
puede presentar precipitado.
Se recomienda decantarlo antes de servir a 12ºC.
1385 Botellas
Lote Alcohol Acidez total
1312 13,5 3,1 g/l de H2SO4
PH Acidez Volátil Azúcar
3,66 0,35 g de H2SO4/L 2,7 g/L