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GRAPE VARIETIES
Chardonnay.
VINIFICATION
Crushing-destemming of the grapes.
Short cold maceration on the skins.
Soft pressing and static cold decanting of the must.
Fermentation at controlled temperature 12-16°C.
ANALYTIC DATA
Total acidity: 5.30 g/l
Alcohol content: 13.00 % vol.
ORGANOLEPTIC CHARACTERISTICS
Intense straw yellow color, rich bouquet with light toast hints, sapid, excellent structure.
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