Chardonnay grapes are grown in the Adige Valley, in the area stretching from Trento to Rovereto along the Adige river, and in Vallagarina valley, on the shores of the Adige river between Rovereto and Avio. The vineyards in the Adige valley are south and south-east exposed, on the hillsides made of glacial deposits (alluvial fans), with well-drained, rather deep, calcareous and slightly clay soils. These aspects create the ideal conditions to produce full-bodied wines with great balance and appealing concentration of aromas.
The Adige valley is characterized by sub-continental climate with cold winters and hot days vs. rather cool nights during the summer.
These conditions enable the grapes to develop a high acidic content and intense aromas. The vineyards on the Vallagarina hillsides are located on more ancient terraces of fluvial origin, with dark, well-drained, clay soil of medium depth and low lime content.
Vinification and maturation
This wine is produced using classic method for making white wine. After the bunches have been destalked and crushed, the resulting juice is cold macerated (10 °C) for eight hours in contact with the skins before pressing and static racking. The must produced is fermented in stainless steel tanks at a controlled temperature of 15-18 °C. After the alcoholic fermentation has occurred, the wine is decanted, left to develop on the lees for at least ten months and poured only once after six months. The batonnage is carried out every week in order to optimize the fining process on the lees and enrich flavors. After bottling, the wine matures in the bottle for a short time.
This Chardonnay has a straw yellow colour with bright, greenish reflections. Is is characterised by fruity aromas of yellow apple, ripe peach and delicate notes of citrus (candied citron) with tropical hints of melon and pineapple. It reveals a great character in the mouth, with a good balance between body and texture, and a long finish. A pleasant citrussy note on the finish highlights the crispness and freshness of this wine.
Sauteed fish, pasta and risotto with seafood, roast white meats.
Total acidity: 5.8 %
Net dry extract: 21.50 g/l
Residual sugar: 3 g/l