Vini Classici
Chardonnay
Variety
Chardonnay
Vineyard location
Mossa
Soil type
Gravelly limestone uplands (60 m asl)
Vine training system
Guyot 5.000 plants/ha
Yield
50 hl/ha
Winemaking
Fermentation in tonneaux (19/21 °C).
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
The wine remains on the fine lees for 7 months and undergoes weekly batonnage.
Bottling and further ageing in the bottle.
Aging potential
4 - 6 years
Serving temperature
11 °C
Food pairing
Meat, fish.
Suggested dishes:
Angler fish bites in a crust of almonds.
Broccoli and ricotta cannelloni with spicy ragout.
Escalopes with white wine and parsley sauce.
Suggested dishes:
Angler fish bites in a crust of almonds.
Broccoli and ricotta cannelloni with spicy ragout.
Escalopes with white wine and parsley sauce.
