Chardonnay Venezia Giulia IGT
The grapes for this way are harvested in late September and grapes are soft-pressed whole, with a portion fermented in stainless steel, and another in new medium-toasted Allier barrique and tonneaux; the latter undergoes twenty-four hours of cryomaceration before bottling. A lovely intensity with a never-excessive toasty note. Mellow and structured, with well-integrated acidity and excellent balance and persistence.
Wine exported to
Canada, USA, Japan, Australia, Austria
Most recent awards
- 2016 | Ultimate Wine Challenge89
- 2016 | Wine Spectator86
- 2015 | Luca Maroni90
- 2012 | James Suckling91
Grape Varieties:
100% Chardonnay
Fermentation container:
Stainless steel
Type of yeast:
Selected
Maceration technique:
Cryomaceration
Length of maceration:
24 hours
Aging containers:
Stainless steel tanks, oak barriques and tonneaux
Container age:
New
Type of oak:
Medium-toasted Allier
Aging before bottling:
6 months
Closure:
Cork
Organic:
No
Vineyard location:
Gradisca D’Isonzo
Vineyard size:
3.7 acres (1.5 hectares)
Soil composition:
Gravelly, red terrain that is rich in minerals and microelements
Vine training:
Guyot
Altitude:
262-328 feet (80-100 meters) above sea level
Vine density:
4500 vines per hectares
Yield:
3.5 lbs per vine
Exposure:
Northeastern
Years planted:
2019
Time of harvest:
Early September
Total yearly production (in bottles):
10,000
Tasting notes:
Warm golden yellow, intense bouquet of apples, vanilla cream, and lemon, with a hint of flint underneath. Full-bodied. Creamy palate with well-integrated acidity and a soft, round texture.
Food pairings:
Rich, flavorful first courses, such as fish soup and mushroom risotto.
Aging potential:
Up to 6 years
Alcohol:
13%
Winemaker:
The Bortoluzzi Family
