INGREDIENTS, NUTRITION FACTS, WASTE DISPOSAL INFORMATION
Variety of grapes
Chardonnay
Vineyard
Plant Spacing 3.00 x 1.00 m
Training system: spurred cordon
Planting year: 2002
Soil
Mainly volcanic, sedimentary, clayish
Altitude 300 m
Harvest
Hand-picked, during the first half of September
Yield
Grapes: 60 q / ha - Wine: 45 hl / ha
Vinification
The grapes, hand-picked during the early morning hours, are sent to be pressed and undergo a maceration process in contact with the grape skins at a controlled temperature of 3°C. There is the extraction of the must with light pressing without any rotation of the press; the separation of 50% of the must flower, and 48 hours of cold static decantation. The fermentation process then begins in stainless steel tanks and continues and concludes in brand new French oak barrels.
Maturation
2 months in French sessile oak casks (only the chardonnay, followed by the blending of the grapes)
6-7 months in new French oak barrels8-10 months in bottle
Organoleptic characteristics
Bright straw yellow color with luminous golden reflexes.
The complexity of the bouquet is remarkable: compact and profound, with notes of spices and with sweet hints of wood.
Soft and persistent, with the right flavor and minerality, it has a good aromatic balance with pleasant hints of ripe, tropical fruit.
Producer Recommendations
deal with white meats, fish and seafood dishes, fried foods, cheese and truffle
Good longevity with a surprising evolution is to be expected.
To be served at 12°-14°C.