CHARDONNAY BRUT “BLANC DE BLANC” MILLESIMATO
Metodo Classico sparkling wine
MUNICIPALITY AND PRODUCTION AREA
The hamlet of Poggiolo di Montù Beccaria, in the Oltrepò Pavese area in Lombardy (Italy)
LOCATION AND EXPOSURE OF THE VINEYARDS
At the winery, vineyards located in the “Costera” and “Guastona” areas. The soils are loamy-clayey with a good supply of limestone.
PLANTING DENSITY AND VINE TRAINING SYSTEM
Guyot with an average planting density ensity of about 4.200 vines/hectare.
GRAPE BLEND AND HARVEST PERIOD
Chardonnay 100%
Traditional harvest by hand in the second half of August. The grapes are carefully selected in the vineyard and harvested in crates.
VINIFICATION AND BOTTLING
Soft pressing of the grapes with a yield of 50%. Primary alcoholic fermentation divided as follows: 30% of the must ferments in French oak barriques, while 70% in steel at 16-18°C. In the month of May following the harvest, the blending, tirage and consequently the second alcoholic fermentation in the bottle take place. The aging on the lees is at least 24 months.
SENSORY TEST AND TECHNICAL NOTES
The color is straw yellow. The perlage, with a very fine grain, is characterized by an excellent persistence. Thanks to the refinement of part of the base in barrique, the nose is complex, persistent and fine with fruity and floral notes and tertiary aromas (bread crust, pastry notes, aromatic herbs and spices). On the palate there is an excellent balance between its hardness (savouriness and acidity) and its softness (sugar residue and alcohol).
Alcohol content: 13% vol (variable degree based on the vintage) – Acidity: 7,50/8,00 g/l
FOOD PAIRINGS
Ideal for an aperitif, a light fish or vegetable appetizer and delicate first courses. At the table he is very ductile; thanks to its light softness and its good structure it is the ideal companion to accompany a fish-based dinner throughout the meal. It is enhanced with grilled fish, contrasting the sometimes slightly bitter notes caused by cooking over an open fire.
Serving temperature: 8/10 °C