Description
Technical Sheet
GRAPE VARIETY
100% Chardonnay
SOIL
Medium clayey-limestone mixture. Altitude 250 meters above the sea level
VINEYARDS
3Ha. Vineyards of Massa di Vecchiazzano
VINES PER HECTARE
5500
YIELD PER HECTARE
80 Q
TRAINING SYSTEM
Single Guyot system. Manual harvest, in two different periods, selecting the finest grapes.
VINIFICATION
The grapes are harvested by hand in small boxes. After being cooled they are pressed whole. The fermentation takes place in steel with low sulfur content. To seek maximum aromatic complexity and expressive power, 40% of the elevation takes place in French oak barrels for at least 6 months.
After 60 months of aging of the lees the wine will be ready.
TIRAGE
April 2014
AGING ON THE LEES
Average duration: 60 months
DOSAGE AT DISGORGING
March 2019
FOOD PAIRING
We suggest you to pair this wine with citrus-scented seafood salad. It also pairs well with a carpaccio of amberjack marinated in green tea.
CONSERVATION
Cellar temperature between 15 and 16 degrees
ABLITY TO AGE
10 years
SERVICE
Serve at a temperature of 4/6 degrees
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