Vintus

The grapes come from densely planted vineyards, 7,000 vines per hectare, on slightly hilly terrain of clay composition. The yields are very low, between 5-6 tons per hectare. The grapes (60% Chardonnay, 40% Viognier), which are harvested by hand, are then transferred to a refrigerated unit. The grapes are crushed when the temperature reaches 4-6˚C, and are allowed to macerate on the skins for a period of 16-24 hours after having been destemmed and pressed. The Chardonnay must, which is clarified naturally at 12-14˚C and is fermented in 225 French new oak barriques, remains on the lees for 8 months and undergoes periodical batonnage. The Viognier is also fermented in oak, but in one-year-old  barrels.
 
2003 Vintage Reviews:

“A fresh and spicy white with pineapple, passion fruit and light honey character. Medium body. Clean finish. This is much better with more Viognier. Chardonnay and Viognier. Drink now. 1,500 cases made.”  89 Wine Spectator, October 2004
 
Fontarca 2003: 2 Glasses Gambero Rosso Guide