Langhe Chardonnay Doc
Soil: Land predominantly clay-limestone, with a good amount of organic matter
Exposition: From the West to the South-west
Altitude: between 230 and 270 meters above sea level
Vinification: After hand harvesting the grapes and gently pressing them, the must stays for a few hours in contact with the skins and then starts the fermentation, which is carried out in temperature controlled stainless steel tanks. When the fermentation is finished, the wine remains on the lees for about 5 months.
Maturation: After fermentation, the wine is racked into another stainless steel tank, where it spends a few weeks in order to clarify the wine and prepare for the next phase of bottling.
Bottling: When the wine has reached the optimum conditions of physical and chemical stability, the wine is bottled. This usually happens in the spring after the harvest. To show it’s best on release to the market, the wine spends at least three months in bottle in the winery cellar.
Tasting notes: The color is pale straw yellow with good intensity and beautiful hues and pale green highlights. To scent the Langhe Chardonnay tells a fragrant bouquet with notes of green apple, lemon and sage and also mineral notes. Delicate sensations of spices (anise). The flavor is dry and strong, intense and persistent, with a pleasant acidity, making it very appealing for the senses.
Food pairing: Langhe Chardonnay, a white wine, fresh and fragrant, is pleasing with fish appetizers, seafood, even raw fish, delicate salumi, pasta dishes, white meat, roasted chicken and baked fish.