APPELLATION: Protected Geographical Indication
SOIL: Clay – Limestone
TRANING SYSTEM: Pergola and Spurred cordon
HARVEST: Manual harvest at the begining of September
YIELD: 80 q.li/ha
VINIFICATION: Soft pressing, cryomaceration to 5/8 ° C, soft crushing and carefull control of the clear must temperature fermentation in the French oak barrels in thermo-controlled room at 18/20 ° C. We do the malolactic fermentation and then the wine is aged for 18 months on the lees in oak barrels. It is aged in bottle for 6 months before release.
ALCOHOL : 12,50 % abv
FLAVOUR CHARACTERISTICS: Intense straw yellow color with golden hints. It reveals on the nose with its fresh and lively aromas of ripe yellow fruit, with tropical nuances and dry fruit that blend in an elegant bouquet with aromas of honey and a profusion of yeast. In the mouth ist fresh and easy to drink. Intense and persistent.
FOOD PAIRING: Chardonnay tends towards the more creamy and delicate flavor end of the spectrum, so when you want to pair it think of chicken with chardonnay-cream mustard sauce, crab cakes, lobster, shrimp and linguini.
Meat: chicken breast, turkey breast, pork loin, cod, sturgeon, salmon, lobster, crab, scallops, shrimp, clams, oysters (unoaked Chardonnay only). Cheese: semi soft cow’s and goat milk cheese. Vegetable dishes / umami rich dishes: peas, zucchini, asparagus, white mushrooms, truffles, almonds.
SERVICE TEMPERATURE: 8-10 °C