Bianco d’Altarocca

Variety of grapes

Chardonnay

Vineyard

Plant spacing: 3.00 x 1.00 m
Training system: spurred cordon
Year planted: 2002

Soil

Mainly volcanic, sedimentary, clayish
Altitude: 300 m

Harvest

Hand-picked, during the first half of September

Yield

Grapes: 60 q/ha – Wine: 45 hl/ha

Vinification

The grapes, hand-picked during the early morning hours, are sent to be pressed and undergo a maceration process in contact with the grape skins at a controlled temperature of 3°C. There is the extraction of the must with light pressing without any rotation of the press; the separation of 50% of the must flower, and 48 hours of cold static decantation. The fermentation process then begins in stainless steel tanks and continues in brand new French oak barrels.

Maturation

6-7 months in new French oak barrels
8-10 months in bottles

Organoleptic characteristics

Bright straw yellow color with luminous golden reflexes. The complexity of the bouquet is remarkable: compact and profound, with notes of spices and with sweet hints of wood. Soft and persistent, with the right flavor and minerality, it has a good aromatic balance with pleasant hints of ripe, tropical fruit.

Producer recommendations

Ideal with white meats, fish and seafood dishes, fried foods, cheese and truffle.
Good longevity with a surprising evolution is to be expected.
To be served at 12°- 14°C.

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