UMBRIA IGP. The particular microclimate of the sweetest side of the Chiani valley, the soil and the accuracy in harvesting and vinification at low temperatures preserves the varietal aromas making this wine a great Umbrian Chardonnay.

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    Type of Grape used: 100% Chardonnay
    Training system: Spurred cordon
    Yield per hectare: – grapes 70 quintals, wine 49 hl
    Vinification: The grapes were harvested entirely by hand in boxes, and immediately
    introduced intact into the pneumatic press with the addition of dry ice to preserve any type
    of oxidation plus pectolytic enzymes to facilitate the extraction of primary aromas that are
    kept intact due to the action of the dry ice. After twelve hours the crushing-destemming
    takes place in a very soft way, followed by decanting and subsequent stripping ensuring
    however that the must is kept at a low temperature and when the mass has reached 13-14
    degrees the yeast is inoculated to initiate the alcoholic fermentation which takes place at a
    controlled temperature (16-18 ° C) for a minimum of 13-15 days.
    Aging: The wine continues its maturation period in steel tanks for about 4-5 months.
    Pairing: It goes well with fish dishes and is also enjoyable with different combinations of
    traditional Umbrian cuisine. It is recommended to serve fresh, at a temperature of 11 – 12 °
    Colour: straw yellow
    Fragrance: intense and complex with notes of acacia flowers and fresh fruit.
    Taste: savory, persistent, intense and fresh structured.