Type:    white Grape:    100% Chardonnay Serving Temperature:    12-14°C(53.6-57.2°F) Maturation:    part barrique + tonneau fermentation Production:    20,000 bottles Food:    Structured, rich, flavorful first courses, fish soup, mushroom risotto Winemaker:    Giovanni Bortoluzzi

General

CHARDONNAY VENEZIA GIULIA IGT:
Exposure, microclimate: Exposure to the sun is excellent, temperature range is good, the distinctive microclimate is especially favorable for great whites
Harvest time: From September 20th onwards
The two portions of the wine, the steel-fermented and oak-fermented, are blended in March and bottled around late April.

Vineyard Characteristics

Vineyard surface: 3 hectares (7.4 acres)
Crop yield: 8 tons per hectare (3.2 per acre, well below the maximum set by DOC regulations, which is 12 tons per hectare)
Soil type: Gravelly, red terrain, rich in minerals and microelements
Training system:

Vinification and Aging

Grapes are soft-pressed whole; a portion is fermented at 17° C(62.6° F) in stainless steel, another in new Allier barriques + tonneaux, medium-toasted. The latter undergo 24 hrs of cryomaceration at 8° C (46.4° F) previous to pressing + fermentation, to e

Tasting Notes

Deep straw yellow in color; intense, persistent bouquet reminiscent of ripe fruit, with a very pleasing – never excessive – vein of toasted oak. Mellow, structured palate with well integrated acidity, distinct balance, body and persistence.

Photos

Alessio in the Bortoluzzis' immaculate winery	Bortoluzzi vineyards	The Bortoluzzi home

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PDF	89 points	winereviewonline	Vintage: 2006	Printable Version
PDF	89 points	winereviewonline	Vintage: 2005	Printable Version
PDF	0	Baltimore Sun	Vintage: 2005	Printable Version
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PDF	85 points	Patterson's	Vintage: 2004	[ Request the full Review ]
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PDF	87 points	Wine & Spirits	Vintage: 2003	[ Request the full Review ]
PDF	85 points	Wine Enthusiast	Vintage: 2002	[ Request the full Review ]