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Unoaked Chardonnay pairs well with rasted white meats – think Thanksgiving turkey – or if you are looking for a slightly more adventurous roasted game, pair it with quail. Pork is another good choice but don’t add the BBQ sauce, as this will overwhelm the Chardonnay. Choosing a Chardonnay with your shellfish is never a bad choice, and lobster bisque in always a complimentary way to go. If you are looking for out-of-the boxthinking, skip the mimosas for brunch and serve Chardonnay with your Eggs Benedict; add a slice of avocado to make the flavor pop.

Color: a young and fresh wine with a bright straw-yellow color with greenish hues.

Flavors / Fragrances: the bouquet brings out pleasant notes of crusty warm bread, mixing well with the apple and tropical fruits that speak of a good Chardonnay. All of this is enhanced by the natural fizz typical of this wine.

  • Grapes: Chardonnay
  • Alcohol content: 11%
  • Bottle size: 750 ml.
  • Origin: IGT
  • Production Area: North East Italy
  • Acidity: 5.1 gr/l.
  • Sugar content: 12gr/l.
  • Ph: 3.19
  • Overpressure: 2 bar
  • Vinification/Aging: Afteer the grapes are manually harvested, maceration (the soaking of the grape skins, etc. in the juices of the wine) takes place twice; first one at a controlled temperature of 6°C for 12 hours, immediately follow by a second one lasting 22 days at a monitored temperature of 15°C.
  • Serving temperature: 10 – 12°C (50 – 53°F).
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