COLOUR
White
TYPE
Still
VINTAGE
NV
GRAPE
Chardonnay
PRODUCER
Bodega Dos Hemisferios
REGION
Guayas
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Enigma Chardonnay by Bodega Dos Hemisferios is a pioneering white wine from Ecuador, representing 'impossible viticulture' at the equator. Founded in 1999 by Guillermo Wright and Alejandro Pons in San Miguel del Morro, Guayas, the estate defied traditional winemaking beliefs that quality wine grapes could only grow within temperate latitudes. Benefiting from a unique microclimate with sunny days, cold coastal nights, and dry Pacific breezes, the vines thrive in chalky limestone soils. The wine's name, Enigma, celebrates the beautiful mystery of producing a crisp, world-class Chardonnay in an equatorial region.
ALCOHOL
13.0%
AVG. PRICE
€20
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Enigma is produced at the equator, where a unique microclimate allows the winery to achieve two distinct grape harvests every single year.
Fact 02
The wine is a blend of two different consecutive harvests, marrying oak-aged wine from one cycle with fresh tank-fermented wine from the next.
Fact 03
Its debut 2008 vintage won a historic Gold Medal at the Vinandino competition in Argentina, shocking the South American wine industry.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process, guided by consulting oenologist Abel Furlan, utilizes a unique multi-harvest blending technique made possible by the region's two annual harvests. Twenty percent of the blend is fermented and aged in French oak barrels for six months, undergoing full malolactic fermentation to develop a creamy texture and complex notes. The remaining eighty percent is fermented in temperature-controlled stainless steel tanks without malolactic fermentation to preserve fresh acidity and tropical fruit characters. Before bottling, the oak-aged portion from one harvest is blended with the fresh tank-fermented portion of the next consecutive harvest, followed by four months of bottle aging.
