SCAIA GARGANEGA CHARDONNAY
|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.
|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
|Alcohol content:||12,50% Vol.|
|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.|