CHARDONNAY 2023
TRENTINO DOC ORGANIC

Obtained from skilful combination of Chardonnay and a small percentage of Sauvignon Blanc from terraced vineyards connected by steep little paths called pontère.

VINEYARD CHARACTERISTICS

Seasonal performance A mild and not very rainy winter, but the vegetative recovery was slowed down by an April cooler than usual. The subsequent period, characterized by prolonged and copious rainfall with long plant wetting times, challenged the winegrowers, who, thanks to their expertise and experience, protected the vines from fungal attacks. The season continued with higher temperatures. The significant daily temperature variation, with very cool nights that slowed down the veraison, helped preserve the acidic component of the grapes, which is particularly important for white wines. The harvest was slightly later and less productive compared to the previous one, but allowed for the production of well-ripened grapes, with an optimal acid balance.
Production area Hilly area located west of Ceniga, beyond the Sarca river, in the area called Naroncol and Tennese hill at about 300 m above sea level.
Grape variety used Chardonnay with a small percentage of Sauvignon Blanc (about 5%).
Type of terrain Fairly shallow, medium texture soil, with a good clay content, verging on calcareous.
Training system Guyot and Trentino pergola.
Production Around 60,000 kg of grapes per hectare.

VINIFICATION AND AGEING

Harvest It took place on 8 September with careful manual selection of the grapes during the coolest hours of the day (morning) and using small containers for transport to the cellar.
Vinification The grapes were immediately cooled to about 10 °C (50 °F) and then destemmed and crushed. This was followed by pre-fermentation maceration in press in contact with the skins for a few hours and gentle pressing. After pressing, the must was cold-settled for two weeks with continuous stirring of the mass to keep the coarser parts in suspension and then decanted overnight. Alcoholic fermentation took place over about ten days at controlled temperature around 17°C (63 °F), initially in stainless steel tanks and then in wood (barrel, tonneau and barrique).
Ageing At the end of alcoholic fermentation, the wine continued its maturation in wood on its own fermentation lees with weekly batonnage to keep them in suspension, in order to give the wine greater complexity and volume. The wine also partially underwent malolactic fermentation. At the end of March, the wine was blended and prepared for bottling, which took place on May 10, 2024. 5,200 bottles were produced. This was followed by eight months of bottle aging.

ORGANOLEPTIC CHARACTERISTICS

Colour A straw yellow wine with fine lustre.
Aroma A good, intense and extremely elegant attack for a tertiary bouquet that is inviting and complex thanks to aromatic notes that range from the fruitiness of Golden Delicious apples and bananas, to hazelnut and almond, the flowery notes of acacia flowers, through to vanilla and custard.
Flavour Very pleasing with an enjoyable tasty finish that balances the alcoholic component. Long aromatic persistence and very harmonious, it should be enjoyed immediately, but may maintain its characteristics for a few years.

ANALYTICAL DATA

Alcohol content 13.50% vol.
Sugars 0.5 g/l (glucose and fructose).
Dry extract 21.1 g/l.
Total acidity 5.05 g/l.
pH 3.45.
Contains sulphites. Does not contain GMO.

PAIRINGS

• Aperitif.
• First courses with a cheese component.
• Baked freshwater fish (perch fillet).
• Cereal soup with croutons.

SERVING TEMPERATURE

Serve at 12 °C (53.6 °F), in medium-width glasses.

STORAGE CONDITIONS

Keep in a cool place, away from the light and sources of heat. Always store the bottle lying down.

AGEING POTENTIAL

3 years.