SCAIA GARGANEGA CHARDONNAY

FEATURES
Production area:	Municipality of Colognola ai Colli.
Soil type:	Medium-textured with gravel in subsoil.
Altitude of vineyards:	100 metres above sea level.
Grape variety:	Garganega 50% - Trebbiano Soave 20% - Chardonnay 30%.
Age of the vines:	10 - 15 years.
Training:	Guyot and Pergola.
Density of planting:	3,300 – 6,000 Vines per hectare.
Yield:	120 quintals per hectare.
Vinification:	Pulling of grapes off bunches with cold maceration for 10 - 12 hours in reduced environment. Pressing: gentle and cold (8 °C - 9 °C) with pneumatic press in conditioned and reduced environment. Fermentation: at a low temperature 14 °C - 15 °C. Batonnage: once a week until Spring. Stabilisation: cold.
Ageing:	In stainless steel.
Quantity produced:	100.000 bottles.
Sensorial features:	Colour: pale straw yellow with greenish glints. Aroma: white acacia and jasmine flowers, bouquet of citrus fruits such as grapefruit, orange and pineapple, apple, pear and mango and a light touch of banana. Flavour: fresh and agreeable with a sustained acidity. Well-balanced softness and tang make it both inviting and intriguing.
Alcohol content:	12,50% Vol.
Acidity:	5,92 g/l.
Residual sugar content:	3,9 g/l.
Serving suggestions:	Aperitifs, starters with fish or seasonal vegetables and cold platters, first courses with greens, vegetable risottos, pasta with sauce and in broth, fish with light sauces.
Serving temperature:	10 °C - 12 °C.
Lay-down time:	3 - 4 years.