CHARDONNAY

ALCOHOL CONTENT
13 vol.

GRAPES
Chardonnay

CULTIVATION METHOD
Spurred cordon

HARVEST TIME
Third week of August

VINIFICATION
The grapes are harvested at dawn, at the right degree of ripeness, to maintain the fragrance of the fruit. Then a gentle destemming, a maceration in a press and a soft pressing are carried out. The must is clarified at a low temperature and fermented at a controlled temperature to promote the development of elegant, citrus and fruity aromas. After six months of ageing in steel, the wine is bottled

TASTING
Hints of yellow peach, pineapple, tropical fruits, soft and persuasive on the palate, with a long taste in the finish

PAIRINGS
Umbrian charcuterie, fresh cheeses, starters and first courses with white sauces of both vegetables and meat