Chardonnay 2019
-30%
€ 10,50
Grapes and their vinification
Made from Sangioveto grapes (in this area called Morellino) and a small quantity of Malvasia nera and Alicante grapes, the "Bracaleta" wine is vinified with skins for at least 15 days, in contact with the skins.
The "Bracaleta" is a field selection wine, aged in small, Slavonian, 5,5 hl oak casks.
The care paid during its production creates a perfect taste-olfactory balance.
Organoleptic test
Result of the tasting at 18°C:
COLOUR ruby red with rosé highlights.
BOUQUET intense, ethereal and elegant; full bouquet taste of blackcurrant jam with slight but appropriate wood tannins.
FLAVOUR dry, full-flavoured, tannic, harmoniously generous with a considerable aromatic persistence.
DEVELOPMENT it ages well for at least 5/6 years after harvest.
Gastronomic matchings
Best served with red meat and nourishing cooking.
Production characteristics
GRAPE BLEND Sangiovese, Malvasia nera and Alicante.
SUGAR CONTENT AT HARVEST 20-21°
ACIDITY 6,00
FERMENTATION tumultuous on the skins for 15 days.
AGING in hl. 5,5 casks
Totale: € 18,00
Grapes and their vinification
Made from Sangioveto grapes (in this area called Morellino) and a small quantity of Malvasia nera and Alicante grapes, the "Bracaleta" wine is vinified with skins for at least 15 days, in contact with the skins.
The "Bracaleta" is a field selection wine, aged in small, Slavonian, 5,5 hl oak casks.
The care paid during its production creates a perfect taste-olfactory balance.
Organoleptic test
Result of the tasting at 18°C:
COLOUR ruby red with rosé highlights.
BOUQUET intense, ethereal and elegant; full bouquet taste of blackcurrant jam with slight but appropriate wood tannins.
FLAVOUR dry, full-flavoured, tannic, harmoniously generous with a considerable aromatic persistence.
DEVELOPMENT it ages well for at least 5/6 years after harvest.
Gastronomic matchings
Best served with red meat and nourishing cooking.
Production characteristics
GRAPE BLEND Sangiovese, Malvasia nera and Alicante.
SUGAR CONTENT AT HARVEST 20-21°
ACIDITY 6,00
FERMENTATION tumultuous on the skins for 15 days.
AGING in hl. 5,5 casks
