Chardonnay Brut


chardonnay BRUT-render

Technical Sheet

 

TASTING NOTES

Color: Straw yellow with greenish reflections

Aromatic profile: presents a fruity aromatic profile with the characteristic hints of chardonnay. In the mouth it is fresh and soft, voluminous, accompanied by the characteristic fine and persistent bubble.

 

TECHNICAL OENOLOGICAL VINIFICATION

The grapes harvested strictly by hand, quickly transported to the cellar to preserve all the organoleptic characteristics, are vinified with the most modern cellar technologies.

Once de-stemmed and crushed, they are gently squeezed using pneumatic presses.

The free-run must that is produced is stored in tanks for 5/6 days at a temperature of 5 ° C, in this way a second maceration of the liquid part takes place together with the pulp of the grapes, this process allows us to better extract the varietal aromas of the grapes. .

The finished product is aged for about six months in steel tanks before refermentation in the autoclave where the sparkling process begins.

Refermentation in autoclave with Charmat method for at least 270 days.

 

NOTES AND COMBINATIONS

Alcohol content: 12% Vol

Acidity: 6.1

Serving temperature: 6/8 ° C

Pairings: exciting as an aperitif. Accompanies elaborate fish dishes.

Denomination: Quality sparkling white wine

Grapes: 100% chardonnay

Region: Lombardy

Production: 7000 bottles

Dolcegoccia


dolcegoccia_render

Technical Sheet

 

TASTING NOTES

Color: Straw yellow with greenish reflections

Aromatic profile: It has a fruity, complex aromatic profile, characteristic of aromatic Malvasia. In the mouth it is sweet, excellent freshness and good length. Fine bubbles given by the refermentation in autoclave.

 

TECHNICAL OENOLOGICAL VINIFICATION

The grapes harvested strictly by hand, quickly transported to the cellar to preserve all the organoleptic characteristics, are vinified with the most modern cellar technologies.

Once de-stemmed and crushed, the grapes macerate for about 4/6 hours at a temperature of about 5 ° C cryomaceration, then they are softly squeezed by pneumatic presses.

The free-run must that is produced is stored in tanks for 5/6 days at a temperature of 5 ° C, in this way a second maceration of the liquid part takes place together with the pulp of the grapes, this process allows us to better extract the varietal aromas of the grapes. . Fermentation in autoclave of the must directly at a controlled temperature, once reached 5% Vol the temperature is lowered to -4 ° C to stop the fermentation.

The product obtained remains sweet thanks to the high sugar residue.

 

NOTES AND COMBINATIONS

Alcohol content: 11.5% Vol.

Acidity: 5.6

Serving temperature: 16/18 ° C

Pairings: After a meal, desserts.

Denomination: Colline del Milanese IGT

Grapes: 85% Malvasia, 15% Moscato

Region: Lombardy

Production: 7000 bottles

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