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 stainless steel
Container size:
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
Soil composition:
Gravelly, red soil, rich in minerals and micro-elements
Vine training:
Guyot
Altitude:
25-30 (80-100 feet) above sea level
Vine density:
1,820 vines per acre
Yield:
3.24 tons per acre
Exposure:
northeastern
Age of vines:
10-20 years old
Time of harvest:
April
Total yearly production (in bottles):
5,000
Tasting notes:
Deep straw yellow in color; intense, persistent aromas reminiscent of ripe fruit, with a very pleasing – never excessive – vein of toasted oak. Mellow, structured palate with well-integrated acidity, distinct balance, body and length.
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:
Alcohol cont: 12.5% by vol.; dry extract: 22 g/l; total acidity: 6.0; residual sugar: 4 g/l; pH: 3.38
Winemaker:
Giovanni Bortoluzzi
