Viticulture
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Climate: cool temperate
Mediterranean climate - 1100mm average annual rainfall: - 1590°C heat summation
with a 10° base from April - breezy with significant temperature extremes in
August and September.
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Soils: marlstone and
leached sandstones
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Area: hilly, altitude of
300m asl
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Vineyards: 3 distinct plots
facing south and southwest, with east-west +north-south orientation of the
rows, density 5,000/8,000 stocks/hectare, unilateral cordon Guyot, planted in
2001, yield 0.8kg/stock, 40-60ql/ha, yield 25-40hl/ha
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Variety: Chardonnay with
different biotypes
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Training: organic; rational
pruning, disbudding, double topping and leaf stripping on the east or north
side before harvesting
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Labour: 700 h/ha per year
of manual labor
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Harvest: grapes are
hand-picked into perforated crates in September
Winemaking
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Mashing: grapes are sorted
and soft pressed in two turns
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Maceration: cold soaking
with the “ripasso” technique
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Fermentation: controlled
temperature, selected indigenous yeasts, racked into acacia and oak kegs,
batonnage
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Refinement: in wood barrels
in winter and spring, cold stabilization and bottling in early summer
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Analysis: 12.5% alc./vol. -
0 g/l residual sugar - 6g/l Fixed acidity - 3.35 pH - 21g/l extract
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First vintage: 2003
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Production: 3,000 x 75cl
bottles
Sharing
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Appellation: DOC Breganze
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Appearance: Bright, thick,
golden yellow with grey and greenish reflections
·
Bouquet: Intriguing with
hints of pear and peach, linden and dandelion, candied citrus fruits and white
pepper
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Flavor: mineral and
intense, silky and complex between fruity and clean spicy notes
·
Pairings: with light,
traditional or creative dishes with vegetables, rice, pasta, fish and cheese
·
Serving: bottle temperature
10°C, in long-stemmed glasses
