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Chardonnay IGT Salento
Cantele
2018
PALATE: The alcoholic structure and freshness in this wine reward the wine lover with its drinkability and approachability. Its rich finish mirrors its aromas with great balance.
Chardonnay IGT Salento
CLASSIFICATION: I.G.T. Salento.
GRAPE VARIETY: 100% Chardonnay.
PRODUCTION AREA: Guagnano (LE), Montemesola (TA).
TRAINING: Guyot (5,000 plants per hectare).
HARVEST: First ten days of August.
VINIFICATION: The grapes are destemmed, crushed, and gently pressed. The must is cooled to 10° C. in order to allow for natural fining. Alcoholic fermentation is carried out in stainless-steel vats at 15° C.
AGING POTENTIAL: A wine that will maintain its freshness and flavor for 2 years.
COLOR: Straw yellow with hints of green.
NOSE: Notes of lily, magnolia, juniper, and linden are followed by ripe fruit and seductive herbaceous aromas.
PALATE: The alcoholic structure and freshness in this wine reward the wine lover with its drinkability and approachability. Its rich finish mirrors its aromas with great balance.
PAIRING: Seafood in general, particularly mollusks and shellfish.
Vegetables and soft cheeses.
SERVING TEMPERATURE: 11° C. (52° F.).
CLASSIFICATION: I.G.T. Salento.
GRAPE VARIETY: 100% Chardonnay.
PRODUCTION AREA: Guagnano (LE), Montemesola (TA).
TRAINING: Guyot (5,000 plants per hectare).
HARVEST: First ten days of August.
VINIFICATION: The grapes are destemmed, crushed, and gently pressed. The must is cooled to 10° C. in order to allow for natural fining. Alcoholic fermentation is carried out in stainless-steel vats at 15° C.
AGING POTENTIAL: A wine that will maintain its freshness and flavor for 2 years.
COLOR: Straw yellow with hints of green.
NOSE: Notes of lily, magnolia, juniper, and linden are followed by ripe fruit and seductive herbaceous aromas.
PALATE: The alcoholic structure and freshness in this wine reward the wine lover with its drinkability and approachability. Its rich finish mirrors its aromas with great balance.
PAIRING: Seafood in general, particularly mollusks and shellfish.
Vegetables and soft cheeses.
SERVING TEMPERATURE: 11° C. (52° F.).
| Training system | Guyot (5.000 ceppi per ha). |
| Grape varieties | Chardonnay |
| Harvest | Prima decade di Agosto. |
| Winemaking | Le uve vengono diraspate, pigiate e pressate in maniera soffice. Il mosto così ottenuto viene raffreddato a 10° C per consentire una naturale chiarificazione. La fermentazione alcolica avviene in serbatoi in acciaio inox a 15° C. |
| Ageing | In serbatoio d’acciaio fino all’imbottigliamento. |
| Colour | Giallo paglierino con fugaci accenni verdolino. |
