CHARDONNAY
Production area: Friuli Venezia-Giulia
Vine: 100% Chardonnay
Colour: Pale straw yellow with slight greenish reflections
Sensory notes: An intense, fruity aroma with delicate notes reminiscent of golden apple, white peach and crusty bread. It is dry, full bodied and velvety on the palate
Gastronomic pairing: Perfect as an aperitif or combined with light appetisers, pasta dishes, soup, egg and fish dishes
Serving temperature: 10-12° C
Alcohol content: 12,5% Vol.
Production area: Friuli Venezia-Giulia
Vine: 100% Chardonnay
Colour: Pale straw yellow with slight greenish reflections
Sensory notes: An intense, fruity aroma with delicate notes reminiscent of golden apple, white peach and crusty bread. It is dry, full bodied and velvety on the palate
Gastronomic pairing: Perfect as an aperitif or combined with light appetisers, pasta dishes, soup, egg and fish dishes
Serving temperature: 10-12° C
Alcohol content: 12,5% Vol.
Production area: Friuli Venezia-Giulia
Vine: 100% Chardonnay
Colour: Pale straw yellow with slight greenish reflections
Sensory notes: An intense, fruity aroma with delicate notes reminiscent of golden apple, white peach and crusty bread. It is dry, full bodied and velvety on the palate
Gastronomic pairing: Perfect as an aperitif or combined with light appetisers, pasta dishes, soup, egg and fish dishes
Serving temperature: 10-12° C
Alcohol content: 12,5% Vol.
Production area: Friuli Venezia-Giulia
Vine: 100% Chardonnay
Vine training system: Doppio Capovolto (double arched) – sixth planting distances with 4500 vines per hectare
Grape harvesting: Harvesting begins around mid-September and then continues with the verification of grape ripening in various vineyard locations. The grapes are then taken to the cellar for a further qualitative selection and are then destined for winemaking
Wine making: The grapes are gently destalked and immediately after subjected to a slight cryomaceration for a short period. They are then lightly pressed and the obtained must is placed in stainless steel containers where alcoholic fermentation will take place. The wine is left to mature in the same containers for about 5 months. When this period is completed, bottling is carried out followed by refining in the bottle before being marketed