Mrke: Sandro de Bruno
Gradering : 13,5 %
This original Chardonnay is the first one to mature. It quickly closes the sun's energy in the grapes. A white wine of exceptional clarity and power, which is fine and clearly persistent on the palate. It shows the generous mineral notes, which originate in the volcanic soil.
Denomination: CHARDONNAY IGT VENETO
Name: CHARDONNAY
Origin of the name: The name refeares to the ancient volcano Monte Calvarina (600 Mt. asl), on which are located our vineyards.
Production Area: Monte Calvarina (600 Mt a.s.l.)
Vineyard: Cru Calvarina
Grape variety: 100% Cardonnay
Vines per hectare: 6000
Training system: Guyot
Sun exposure: South
Soil: Volcanic
Yield per hectare: 90 ql. grapes
Vinification: Manual harvesting using crates, grapes selection, de-stemming, selection of berries, slow crushing and pressing in nitrogen saturation.
Fermentation: In oak barrel
Colour: Yellow with golden highlights
Nose: Intense aroma of fruit with hints of flowers, dried fruit, fresh butter and roasted hazelnuts.
Palate: Intense, very persistent and Mineral
Alcohol: 13,5% vol.
Serving Temperature: 13º - 14º C
Shelf Life: 5/7 years
Food Pairing: Mushrooms based first courses, mussels, roasted meats, cheese fondue.
Gradering : 13,5 %
This original Chardonnay is the first one to mature. It quickly closes the sun's energy in the grapes. A white wine of exceptional clarity and power, which is fine and clearly persistent on the palate. It shows the generous mineral notes, which originate in the volcanic soil.
Denomination: CHARDONNAY IGT VENETO
Name: CHARDONNAY
Origin of the name: The name refeares to the ancient volcano Monte Calvarina (600 Mt. asl), on which are located our vineyards.
Production Area: Monte Calvarina (600 Mt a.s.l.)
Vineyard: Cru Calvarina
Grape variety: 100% Cardonnay
Vines per hectare: 6000
Training system: Guyot
Sun exposure: South
Soil: Volcanic
Yield per hectare: 90 ql. grapes
Vinification: Manual harvesting using crates, grapes selection, de-stemming, selection of berries, slow crushing and pressing in nitrogen saturation.
Fermentation: In oak barrel
Colour: Yellow with golden highlights
Nose: Intense aroma of fruit with hints of flowers, dried fruit, fresh butter and roasted hazelnuts.
Palate: Intense, very persistent and Mineral
Alcohol: 13,5% vol.
Serving Temperature: 13º - 14º C
Shelf Life: 5/7 years
Food Pairing: Mushrooms based first courses, mussels, roasted meats, cheese fondue.
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