Chardonnay

Vs Brut

After soft pressing, the must is fermented for around 12 days at 16 - 18 °C. Following the alcoholic fermentation, the wine remains on its lees until it is time for the prise de mousse.
The second fermentation takes place in temperature-controlled pressurized tanks, inoculating the wine with selected yeasts. Only following a further maturation period of several months in pressurized tanks (autoclaves) is the wine ready for bottling.

Chardonnay

TASTE PROFILE

A crisp, dry and effervescent wine

On the nose it displays attractive scents of flowers and white-fleshed fruit, in particular Golden Delicious apples.

Its flavor is well-balanced, fresh, and mellow yet vibrant. The delicate fruity sensations persist on the long, clean finish.

An excellent aperitif, it is also an ideal accompaniment for a light vegetarian or fish-based meal. Delicious with pinzimonio (raw vegetables dipped in seasoned olive oil) or a seafood risotto.

6 - 8 °C

TECHNICAL INFORMATION

GRAPES

Chardonnay

PRODUCTION ZONE The

The Adige Valley, in the Province of Trento

ALTITUDE

150 - 400 mt above sea level

TYPE OF SOIL

Medium-textured and of fluvial origin; stony in the southern area and predominantly limestone-based further north

VINE TRAINING SYSTEM

Trentino Pergola and Guyot

PLANT DENSITY

3.000 - 4.000 vines per hectare

PERIOD OF HARVEST

20th August - 10th September

ALCOHOL LEVEL

11,50% vol.

SERVING TEMPERATURE

6 - 8 °C

RECOMMENDED GLASS

Medium-sized tulip-shaped glass, narrowing at the rim

AGING POTENTIAL

2/3 years

Bottle Pack

BOTTLE SIZES (CL)

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Chardonnay

TASTE PROFILE

TECHNICAL INFORMATION

Sparkling

Prosecco D.O.C.

Whites

Reds