Laicale

Laicale

13.00

Wine denomination: Salento I.G.P. Chardonnay Bianco

Wine year:
2017

Grape varieties: Chardonnay 100%

Colour: Intense golden yellow.

Degree of alcohol: 14%

Size: 750 ml

Ageing: 12 months in acacia barriques and 6 months in bottle.

Pairing recommendations: This is a structured wine, ideal with white meats, cold cuts, flans, vegetable pies, fish dishes (grilled or fried) and fresh cheeses.

 

50 in stock

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TERRITORY: The Salento region is identified by three climatic elements: the sun,
the architect that creates generous degrees of sugar, the sea, responsible for the minerality of the wines, and the wind that makes this area naturally free of disease and particularly suitable for the production of “natural” wines. Characterized by extensive flat areas and modest hilly reliefs, the Salento region is geologically constituted by a calcareous structure of medium texture.

VARIETY INFORMATION: Thanks to its excellent adaptability, Chardonnay is one of the most widespread white grape varieties in the world. Cultivated in all climatic conditions and in every territory, whether on clayey-calcareous soils, in temperate, warm and windy climates, it ensures great results.

AROMAS: The particularly rich bouquet ranges¬ from herbaceous hints of acacia and hay to citrus¬ notes reminiscent of mandarin. This is followed by floral aromas, on the finish there are scents of white fleshy fruit.

PALATE: Its pleasant mineral base stands out in the mouth. On the finish; an acidic note makes it pleasantly fresh.

VINIFICATION: After careful selection of the berries, soft pressing and static racking is employed, the fermentation process takes place in small acacia barriques, the fermenting mass is frequently stirred.

SERVING TEMPERATURE: 10-12 °C

AREA OF PRODUCTION: Salento – Apulia

VINEYARD ALTITUDE: 100 m s.l.m.

SOIL TYPOLOGY: Calcareous-clayey soil

TRAINING SYSTEM: Pugliese Sapling

STRAIN DENSITY: 4000/ha

OUTPUT PER HECTARE: 60 q/ha

GRAPE YIELD IN WINE: 60%

AVERAGE AGE OF VINE: 40 years

HARVEST: Manually harvested at the end of August.

FERMENTATION: In acacia barriques.

ACIDITY: 6 g/l

Weight 1.42 kg

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