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Chardonnay del Veneto IGT


VINIFICATION: Crushing-destemming of the grapes. Soft pressing and cold static decanting of the must. Fermentation at controlled temperature 15-18°C

ANALYTIC DATA: Total acidity: 5.60 g/l Alcohol content: 12.00 % vol.

ORGANOLEPTIC CHARACTERISTICS: Straw yellow color, fruity, pleasingly smooth and sapid

DINING COMBINATIONS: A fine companion for hors d’oeuvres and fish

dishes and excellent as an aperitif. Serving