CHARDONNAY Doc Piave
Chardonnay grapes are widely grown in France, especially
in the Champagne and Burgundy regions. In Italy,
Chardonnay is planted in Lombardy – especially in the
Franciacorta areas – in Trentino Alto Adige,Veneto and
Friuli. Because of their acidity, Chardonnay grapes are
particularly suitable for making fresh and light sparkling
Flat, of alluvial origin, predominantly clay, tending of
Cultivation is on spurred cordon and the number of vines
per hectare is approximately 4000.
Classical white vinification. The must is left in contact
with the grape skins for approximately 12 hours, after
which it is lightly crushed.
Fermentation occurs inside steel vats at controlled temperature,
where selected yeasts are added. At the end of
alcoholic fermentation, the wine is left in contact with
the yeasts for a suitable period of time.
- Effective alcohol level: % vol. 13.50 +/- 0.50
- Sugar: g/l less than 1.5
- Total acidity: g/l 5.50 +/- 0.50
- Colour: Pale straw yellow with greenish shades.
- Aroma: Fruity, ripe, with a flowery aroma that is reminiscent of
geraniums and lime and hints of tobacco and dried hay.
- Flavour: Full-bodied, harmoniously salty with a dry aftertaste.
- 1 g of alcohol: 7 Kcal
- 1 l of dry wine at 10°: 600 Kcal
- 1 g of sugar: 4 Kcal.
- Serving suggestions: A natural companion to the entire meal, and a commendable
choice for first courses in general and meat and poultry courses.
- Serving temperature: at 10-12° C.
- Storage: store in a cool place, away from the light and heat.
- Packing and marketing: 0.750-l glass bottles inside 6 or 12-bottle boxes.
Palletised in europallets:
50 boxes with 12 bottles each (10 per layer);
100 boxes with 6 bottles each (20 per layer).