VISIT US
GRAPES: 100% CHARDONNAY
PRODUCTION AREA: VENETO – MUNICIPALITY OF CAORLE
SOIL: alluvial rich in silt and clay, with calcium carbonate concretions, 2.5m below sea level.
TRAINING: Sylvoz. Plant density 3300 vines/ha; yield/ha 12 tons
VINIFICATION: The harvest of Chardonnay usually takes place in the first decade of September. The grapes are harvested and immediately processed in the winery. Vinification occurs with an initial skin maceration for 12 hours, followed by a gentle pressing with static draining. The free-run juice, inoculated with selected yeasts, ferments in a steel tank for 12-15 days at controlled temperature (16-18°C).
MATURATION: In steel tanks in contact with the fine lees to acquire the specific varietal characteristics for about 7 months followed by bottle aging for at least 12 months.
ORGANOLEPTIC CHARACTERISTICS: Pale straw yellow color with greenish nuances. Winey aroma, sweet hints of daisy, clover and acacia. Rich, soft, savoury taste with pronounced minerality. An acidic note enhances long finish and pleasantness.
PAIRINGS: appetizers and fish dishes, shellfish, sea bass in salt.
Serve at 10°C.
