Refined aromas of apricot, hawthorn, hay and vanilla cream. Citrus fruit perfumes. The wood is delicate and hidden beneath the fruit fragrances.
Description
Classification: IGT Sicilia Grape varieties: 100% Chardonnay First years of production: 1994 Number of bottles produced: 200.000 Production Area: Menfi and Sambuca di Sicilia (AG) Name of planting of wineyeard: Buonivini – 1975 Altitude: 100/250 metres above the sea level Yield per hectare: 7,5 tonnes; 1,7 Kg per vine Training system: Vertical trellis; bilateral Guyot and spur pruned cordon Planting density: 3.800/4.500 vines/hectare Harvest period: 15 to 20th August Vinification: The grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with selected pure yeast. The fermentation and ageing is carried out in 225-litre French oak barrels, 50% new and 50% one year old. Malolactic fermentation in barrels for 15% of the total. Fermentation equipment: 225 litres Allier oak barrels, half new and half one year old Fermentation: Temperature 25°C Bottling period: First half of March Duration of fermentation: 14 days (12 months in 225 lt. Allier and american oak barrelsof them new; 12 months of bottle ageing. Alcohol Content: 14.30% vol Total Acidity: 6.60 PH: 3.35 Ageing Potential: To be drunk immediately or to be kept up to 6-8 years Soil type: ULMO: from shallow to very deep soil, medium texture: good presence of stones, slightly calcareous with sections of deep vegetable matter. DISPENSA: shallow soil, average limestone, with a good section of yellow and dark-grey clay; moderate fine texture, not much presence of stones
