CHARDONNAY 2011

• > Vineyard and soil: Gravelly, loamy upper soil with lime-rich
  subsoil
• > Harvest: Manual selection, end of September to early October
• > Fermentation: Cooled fermentation in steel tanks at 18-20°C
• > Vinification: In steel tanks on the fine lees
• > Alcohol: 13.2%vol
• > Residual sugar: 3.2g/l
• > Acidity: 6.0g/l
• > Description: yellow-green, intense nose of tropical fruit and cinnamon, very fresh and compact on the palate with a very aromatic finish
• > Recommended with: Ideal with various pasta dishes, light fish dishes and boiled meat
• > Serving temperature: 10-12°C.