Velenosi
Velenosi Chardonnay Villa Angela 2023
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€13,00
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| Denomination | Marche IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Marche (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | In stainless steel tanks until the end of February at a temperature of approximately 10°C in order to maintain the bouquet intact. |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
Fish
Shellfish
Cheese
White fish
Vegetarian
Producer
Velenosi
From this winery
- Start up year: 1984
- Oenologist: Attilio Pagli, Filippo Carli
- Bottles produced: 2.500.000
- Hectares: 192
The winery Velenosi was born in 1984 by the will of two very young entrepreneurs, Angela and Ercole Velenosi. Then with the experience of Doctor Paolo Garbini, in 2005 the Velenosi Ltd. Over 35 years of experience in the sector and strong passion have allowed us to create this reality where, through the use of cutting-edge equipment, exceptional wine is produced.
The heart of the company is located in the historic city of Ascoli Piceno, which is located in the region Marche at a distance of about 20 km from Adriatic Sea and at a height of 150/200 m above sea level.
The company's farms extend across the hills that surround the splendid valley of the Tronto river, which, thanks to its clayey and fertile soils, has always been suited to the cultivation of vines.
In addition to the four companies located in Ascoli Piceno, Castorano, Monsampolo del Tronto and Castel di Lama, there is a vineyard in the area of ??Ancarano (TE) and in the area of ??San Marcello (AN), between the Castelli di Jesi.
Since the beginning, the winery has achieved great success with journalistic criticism published in the most renowned national and international newspapers such as: W, Robert Parker, Red shrimp, Luca Maroni, AIS and many others.
This is why it is present throughout the national territory with the collaboration of 85 agencies and abroad where it is present in 52 nations both in Europe and in the rest of the world.
Production to date is approximately 2.500.000 bottles and the expectations certainly don't stop there. Read more
The heart of the company is located in the historic city of Ascoli Piceno, which is located in the region Marche at a distance of about 20 km from Adriatic Sea and at a height of 150/200 m above sea level.
The company's farms extend across the hills that surround the splendid valley of the Tronto river, which, thanks to its clayey and fertile soils, has always been suited to the cultivation of vines.
In addition to the four companies located in Ascoli Piceno, Castorano, Monsampolo del Tronto and Castel di Lama, there is a vineyard in the area of ??Ancarano (TE) and in the area of ??San Marcello (AN), between the Castelli di Jesi.
Since the beginning, the winery has achieved great success with journalistic criticism published in the most renowned national and international newspapers such as: W, Robert Parker, Red shrimp, Luca Maroni, AIS and many others.
This is why it is present throughout the national territory with the collaboration of 85 agencies and abroad where it is present in 52 nations both in Europe and in the rest of the world.
Production to date is approximately 2.500.000 bottles and the expectations certainly don't stop there. Read more
| Name | Velenosi Chardonnay Villa Angela 2023 |
|---|---|
| Type | White still |
| Denomination | Marche IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Marche |
| Vendor | Velenosi |
| Origin | Company owned vineyards located in Ascoli Piceno.Piceno and Ripatransone |
| Climate | Altitude: 200-300 m. a.s.l. |
| Soil composition | Medium-textured, tending towards a sandy soil. |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 60 q. |
| Harvest | Hand picked in the early morning or late afternoon in small cases. |
| Wine making | The grapes picked at the end of September, after a soft pressing, are separated from the skins. The must obtained is controlled at a temperature of 5 °C. After having removed the must from the skins so as to obtain a limpid must, it is fermented at a controlled temperature. |
| Aging | In stainless steel tanks until the end of February at a temperature of approximately 10°C in order to maintain the bouquet intact. |
| Allergens | Contains sulphites |