Chardonnay

“He who drinks wine before soup, knows the doctor from the window”

Ripening: early September Training system: GDC and Spurred Cordon Vine density: 4500 plants/hectare Soil: loose, pebbly, calcareous Vinification: after harvesting, the grapes are placed in steel vats at a controlled temperature of 10-12 °C for approximately 12-36 hours in order to extract greater quantities of typical aromatic components from the skins. After separation of the must from the skins, fermentation follows with selected yeasts at a temperature of 18 °C for approximately 15 days. The wine is then left to age in steel tanks. Alcohol content: approximately 12% vol. Description: dry, with a delicately fruity aroma, fine and elegant, harmonious flavour. Pairings: suitable for all meals, ideal with fish dishes and first courses in general. Serve at 10 °C. Storage: in a cool place at 12-16 °C, away from light. Empty demijohns should be quickly transferred into smaller containers (bottles and carafes). Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.