VINEYARDS: Ulmo, Maroccoli.
TYPE OF SOIL: ULMO medium-textured soil, from medium deep to deep with an abundant skeleton made up of pebbles, slightly calcareous, and with fractions of dark and vegetable soils. MOROCCOLI soil rich in skeleton, on average clayey with abundant silty fraction.
ALTITUDE: ULMO 250 meters. MOROCCOLI 415 meters above sea level
YIELD PER HECTARE: ULMO 65 q.li. MOROCCOLI 75 q.li
TRAINING SYSTEM: spurred cordon.
PLANT DENSITY: ULM 4,500 plants per hectare MOROCCOLI 5,000 plants per hectare
HARVEST PERIOD: ULMO September 4. MOROCCOLI September 10.
VINIFICATION: after destemming, soft pressing and static sedimentation at low temperature. Fermentation on 18 ° C in barriques; followed by 11 months aging with bâtonnage performed every 10 days.
AGING: in 225 liter Allier oak barrels, 50% new and 50% of 2nd and 3rd passage.
ALCOHOL CONTENT: 14% vol.
TOTAL ACIDITY: 5.85 g / l.
AGING CAPACITY: 8-10 years.
ORGANOLEPTIC NOTES: A pure Chardonnay that clearly highlights the characteristics that made it so famous. From the richness of the light gold color, deep but transparent, you can guess the pleasant contrast of creaminess and crispness that will await us for tasting. It is in fact a soft white supported by a refreshing acid vein that accompanies the whole tasting. A subtle mineral trait harmoniously brings together the flavor of ripe yellow peaches, acacia honey and almond paste with the most peaty, cereal and toasted aromas that overlook the powerful and balanced finish.
PAIRING: Try it, to change, with freshly seared foie gras or with roasted veal with a mushroom sauce.