CHARDONNAY Doc Piave

Production area:

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 wines.

Terrain:

Flat, of alluvial origin, predominantly clay, tending of lime.

Vineyard:

Cultivation is on spurred cordon and the number of vines per hectare is approximately 4000.

Vinification system:

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.

Chemical characteristics:

• Effective alcohol level: % vol. 13.50 +/- 0.50
• Sugar: g/l less than 1.5
• Total acidity: g/l 5.50 +/- 0.50

Organoleptic characteristics

• 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.

Nutritional value

• 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).