Chardonnay Venezia Giulia IGT
The grapes for this way are harvested in late September and grapes are soft-pressed whole, with a portion fermented in stainless steel, and another in new medium-toasted Allier barrique and tonneaux; the latter undergoes twenty-four hours of cryomaceration before bottling. A lovely intensity with a never-excessive toasty note. Mellow and structured, with well-integrated acidity and excellent balance and persistence.
Wine exported to
Canada, USA, Japan, Australia, Austria
Most recent awards
- 2016 | Ultimate Wine Challenge89
- 2016 | Wine Spectator86
- 2015 | Luca Maroni90
- 2012 | James Suckling91
Grape Varieties:
100% Chardonnay
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
Approx. 15 days
Type of yeast:
Selected yeast
Fermentation temperature:
17 °C (62.6 °F)
Length of maceration:
24 hours
Malolactic fermentation:
No
Aging containers:
Barrique and tonneuax
Container size:
225 L and 500 L
Container age:
New
Type of oak:
French Allier
Bottling period:
April
Aging before bottling:
9 months
Closure:
Cork
Organic:
No
Vineyard location:
Gradisca D’Isonzo
Vineyard size:
3.7 acres (1.5 hectares)
Soil composition:
Gravelly, red soil, rich in minerals and micro-elements
Vine training:
Guyot
Altitude:
80-100 feet (262-378 meters) above sea level
Vine density:
1,820 vines per acre
Yield:
3.5 lbs per vine
Exposure:
Northeastern
Years planted:
2019
Time of harvest:
April
Total yearly production (in bottles):
10,000
Tasting notes:
Warm golden yellow, intense bouquet of apples, vanilla cream, and lemon, with a hint of flint underneath. Full-bodied. Creamy palate with well-integrated acidity and a soft, round texture.
Serving temperature:
Best served at 10-12 °C (50-53.6 °F).
Food pairings:
Brilliant with structured, rich, flavorful first courses, fish soup and mushroom risotto.
Aging potential:
Up to 6 years
Alcohol:
13%
Winemaker:
The Bortoluzzi Family
