Origin |
Sambuca di Sicilia (AG) 200/250 metres |
Soil composition |
From shallow to very deep soil, medium texture: good presence of stones, slightly calcareous with sections of deep vegetable matter. |
Cultivation system |
Vertical trellis; bilateral Guyot |
Yield per hectare |
9 tonnes; 2,2 kg per vine |
Harvest |
Chardonnay 10th to 20th August, Grecanico 25 to 30th September |
Fermentation temperature |
15°C in steel tanks, 20°C in barrels |
Production technique |
Stainless steel tanks. Part of the Chardonnay is fermented in 225-litre new Allier oak barrels |
Vinification |
The grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with a selected pure yeast. |
Ageing |
After fermentation 90% of the grapes are aged in stainless steel tanks and matured on lees for six months. The remaining 10% of Chardonnay ferments in oak barrels and is mixed with the rest in March |
Pairing |
Ideal with sea food first courses, with shell fish and with light soups based on vegetables or with fish soups. |