ORGANOLEPTIC CHARACTERISTICS

Well structured wine with hints of tropical fruits, supple, dry. Deep yellow colour.

Food matching: ideal with seafood, shellfish and fish soups Serving temperature: serve at 10° – 12°C.

TECHNICAL FEATURES

Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south east
Type of soil: heavy and clayey
Training system: inverted guyot
Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
Grapes: 100% Chardonnay
Harvest period: first half of September
Vinification: white vinification, maceration at controlled temperature and then soft pressing, before being bottled the wine remains in contact with the yeast for six months
Bottling: from April to May
Analytical data: Alcohol: 12,5 % vol.
Acidity: 5,5 gr/lt
Sugars: 10 gr/lt