The particularities of the soil of the Rolando estate give our Chardonnay a good minerality in perfect balance with the almost buttery softness of the vine.
Excellent in combination with light starters, soups, herb risottos and egg and fish dishes.
We recommend serving it between 8 and 10°C
Production area: produced with the best Chardonnay grapes from vineyards located in Veneto, in the Montello and Colli Asolani area in the municipality of Nervesa della Battaglia and precisely in the vineyard called Dei Carni inside the “Rolando” estate.
Soil: medium texture with presence of skeleton.
Vineyard: The training method used is Sylvoz and Guyot. The number of plants per hectare can vary from 3500 to 4500.
Technology adopted:
White vinification. Primary fermentation takes place at a controlled temperature using selected yeasts. The post-fermentation wine is stored for a long period in contact with the fermenting yeast and stirred periodically until it is prepared for bottling.
Chemical characteristics:
Effective alcohol: % vol. 13.00 ± 0.50
Sugars: g/l 4.00 ± 2.0
Total acidity: g/l 5.60 ± 0.50
Organoleptic characteristics:
Colour: straw yellow with greenish reflections.
Bouquet: intense, fruity and floral with typical notes of Chardonnay.
Taste: fresh in taste and excellent structure, it is full and enveloping on the palate.
Information on nutritional value:
1 g of alcohol: 8 Kcal
1 l of dry wine at 10°: 600Kcal
1 g of sugar: 4Kcal Storage: In a cool place, away from light and heat sources.
$28.00/bottle | 750ml/bottle | 12 bottles per case
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