Alcohol Grade: 13.7%
Aging/ Vinification: Manual harvest at dawn and bunch selection.
Fermentation took place in new and second-use French oak barrels at a controlled temperature of 18°C. After inducing malolactic fermentation, the wine rested on its lees for 3 months; the wine was separated from the lees to rest for three more months in the barrels. After bottling, it rested in our cellar for eight months before being released.
Best to have it: 8-12ºC
Awards: Gran Bacchus Oro 2021 Best white wine, Gran Oro Mexico International Wine Competition (MIWC) 2021
Winery details: Chateau Camou
Château Camou was born from a dream, from a passion for wine and for the Mexican land. The engineer Fernando Favela Lozoya, together with his son, Ing. Fernando Favela Vara, investigated for a long time the best way to achieve his great desire to produce great wines and in 1993, he bought an old vineyard in Cañada del Trigo, in the northwest corner of the Valle de Guadalupe, Baja California, on land that was owned by the mission of Nuestra Señora de Guadalupe del Norte. In November 1994, the construction of a modern winery began, noble Bordeaux varieties were grafted, and the exciting work of producing great Mexican wines began.
La Cañada del Trigo is located at the northwest end of the Valle de Guadalupe. This small canyon is surrounded on three of its sides by mountain ranges; It has a tributary of water that comes from Tecate and feeds the two wells that are on the property. The soils are clayey-stony and do not have mineral concentrations as great as some other parts of the valley. For all this, our terroir constitutes a truly unique microclimate.
There are 21.5 hectares planted with Bordeaux varieties – cabernet sauvignon, cabernet franc, merlot, sauvignon blanc – as well as the great burgundy chardonnay grape; in addition to Chenin Blanc and Zinfandel grapes, which have become emblematic in our region. Additionally, Chateau Camou have started experimental projects with other varieties, such as Primitivo, and in 2017 Malbec, Nebbiolo, Sauvignon Blanc and Viognier were planted.
Oenologist: Sergio Heras