Latest Technical Specifications · 2018
Alcohol 14.0%
pH 3.75
Total Acidity 7.2 g/L
Grape Varieties Chardonnay
Classification Contessa Entellina DOC Chardonnay
Region Contessa Entellina
Soil Clayey, Nutrient-rich soils with a sub-alkaline reaction (soil ph 7.2) and 11% total limestone
Elevation 140.0 meters
Harvest Dates September 1 and September 3, 2018
Production Details Botrytised Chardonnay grapes were harvested manually in crates; fermentation ran at 18–20 °C for 12–14 days.
Tasting Notes Yellow with golden and coppery reflections; ripe yellow-fleshed fruit, candied citrus, saffron, ginger, chestnut honey, and beeswax; dry, markedly acidic and savoury, with depth, persistence, harmony, and elegance.
Food Pairing Sushi; umami-forward Asian dishes; mushroom dishes; white meats; bottarga; and semi-mature cheeses. Suggested serving temperature: 12–14 °C.
Vintages
2018 Technical Specifications
Alcohol 14.0%
pH 3.75
Total Acidity 7.2 g/L
Grape Varieties Chardonnay
Classification Contessa Entellina DOC Chardonnay
Region Contessa Entellina
Soil Clayey, Nutrient-rich soils with a sub-alkaline reaction (soil ph 7.2) and 11% total limestone
Elevation 140.0 meters
Harvest Dates September 1 and September 3, 2018
Production Details Botrytised Chardonnay grapes were harvested manually in crates; fermentation ran at 18–20 °C for 12–14 days.
Tasting Notes Yellow with golden and coppery reflections; ripe yellow-fleshed fruit, candied citrus, saffron, ginger, chestnut honey, and beeswax; dry, markedly acidic and savoury, with depth, persistence, harmony, and elegance.
Food Pairing Sushi; umami-forward Asian dishes; mushroom dishes; white meats; bottarga; and semi-mature cheeses. Suggested serving temperature: 12–14 °C.