Appellation: Oltrepò Pavese DocGrape Variety: 100% Chardonnay
First vintage: 1993
Vineyard: 2,5 Ha
Exposure: North-North/East
Elevation: 180 to 220 mt asl
Gradient: 35% to 55%
Year of planting: 1992, 2000, 2003
Vine density: 5,000 x Ha
Grape yield: 47 qt
Soil composition: Clayey-loamy topsoil intermixed with veins of sand,chalky bedrock
Pruning system: Guyot
Harvest: Manual harvest in small plastic crates
Fermentation protocol: Temperature-controlled alcoholic fermentation instainless steel vats
Winemaking: Barrel fermented in traditional Burgundy “pièces” (228 lt capacity), 20% new oak
Elevage: Malolactic fermentation and barrel maturation on gross lees for 10months, with periodic “bâtonnages”
Alcohol: 13.5% vol*
(* Depending on the year, the analytical values may vary slightly)
Total Acidity: 5.90 g/l
Volatile Acidity: 0.75 g/l
Ph: 3.29
Service temperature: 10°-12°C
Colour: Brilliant gold with an edge of bright green
Aromas: Intense, opulent aromas of lemon zest, nectarine, hazelnut andcrème brûlée. Classic mix of citrus and elegant toasty notes of ahigh-quality barrel-fermented Chardonnay
Taste: A full-bodied palate with ripe pear and apple accents followed byanise and roast hazelnuts from the time in barrel. The citrusy notesevolve into a mineral and saline mid-palate. Long, bright andlingering finish
Food pairing: Rich, savory canapès, lobster, crab and noble Mediterranean shspecies such as ‘Branzino’ and ‘Orata’, grilled chicken, vegetarianpasta and risotto, fresh semi-hard cheese