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Draghetto


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Draghetto” Chardonnay

 

Tasting Notes:

  • Color: Golden color intensity, with tones raging from greenish yellow to golden hues
  • Aroma: The indistinguishable aromas of green apples and slight spices give it a characteristically fragrant nose.
  • Flavor: balanced and smooth wine; peach and crème brulée flavors that complement its silky texture and long, minerally finish
  • Serving: Ideal temperature to serve this wine is from 8º to 10ºC.
  • Food pairings: It can be enjoyed with appetizers, soups, seafood dishes, risotto and white meat. It will even be a happy companion to many dry desert dishes, thus making it a wine that can be savored from the first to last course.

Technical Characteristics:

  • Appellation: I.G.T. Salento, Italy
  • Varietal Blend: 100% Chardonnay,
  • Alcohol: 12.5%
  • Soil: These vineyards are grown on hills made by chalky (lime stone) and arid soil even composed of seashell fossil since the hills grow out of the seabed rise
  • Vineyard production: 6.000 kg/ha
  • Vine age: 1989
  • Harvest: The grapes were manually gathered in 25kg boxes, during the beginning of august, early in the morning when the sun is not risen and the temperature is perfect for the stripping;
  • Stripping: The grapes were stripped by a special machine “carolla” where are separated from their stems. Soon after slightly pressed, just enough to release juice without crushing the skins.
  • Cryomaceration: (Cold Maceration) A procedure in the production of white wine that holds the skins and the crushed grapes at extremely low temperature for about 8 hours, prior to fermentation in order to enhance the fruit and other flavors.
  • Soft-Pressing: Immediately after Cryomaceration, the must was put in a soft-press, where it was separated from its skins, so that this wine is made just from the juice portion of the must.
  • Alcoholic Fermentation: Fermented in Stainless Steel tanks (winemaker) under controlled temperature (16º -18º C)
  • Malolactic Fermentation: Completely and spontaneously carried out in Spring when the weather temperature rises up. Malolactic fermentation tends to create a rounder, fuller mouth feel.
  • Aging: The wine was aged in Italian oak barrel (old wood - 25 ql = 2500 liters) for 6 weeks.
  • Stabilizing: The "cold stabilization" was used to ensure that tartaric precipitants do not appear once it has been chilled and then warmed again. Filtering and fining were used to improve and maintain the clarity of wine and to remove any fining agents, or other undesirable elements in the wine.
  • Bottling: This is done carefully so that the wine does not come in contact with air.


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