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We carried out experiments with the 2000
vintage, utilizing two different fermentation methods,
90% in stainless steel and 10% in oak. Although the results
were positive and useful, we finally decided to return
to an exclusive fermentation in steel; we felt that this
well-tried process gives us that full aromatic extraction
which has always been our goal. This Chardonnay displays,
in fact, an intense nose, with clear notes of broom flowers,
peach, apple, and ripe pineapple. In the mouth, high levels
of polyalcohols ensure a suppleness that complements its
impressively firm structure.
The grapes are sourced from high-plateau vineyards in
the western Friuli foothills. The limestone-based soils
are fairly rich, with loose pebbly structure.
Grapes are picked by hand, generally in late September.
As soon as the grapes arrive at the cellar, they are
immediately de-stemmed and pressed; the juice undergoes
a cold (10oF-43oF) maceration on the skins for about
twelve hours, after which it is pressed off and settled
for a day. After selected yeasts carry out the fermentation,
the wine is racked and then remains on its lees in stainless
steel tanks until bottling.
Maturation of our Chardonnay is carried out exclusively
in steel, from fermentation to bottling.
Total production: ca. 1,250 cases.
Alcohol: 13.5%
Total acidity: 5.6 gr./li.
pH: 3.38
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