Principi di Porcia - Castello di Porcia - Chardonnay

Spurred Cordon.  The grapes are de-stemmed and very gently pressed (max –0,9 atm); the must is given an enzymatic clarification and subsequent racking; alcoholic fermentation is then started by inoculated yeasts at a controlled temperature of 14-16°C; this process yields a wine with a fresh, tangy palate.  Maturation in steel. Bottle ageing: 2-3 months.
 

Production Area: Porcía (Pordenone). 4.3 hectares.

Altitude: 25m above sea level

Vineyard Exposure: North-South

Soil Type: Deep, with loamy-silty-clayey texture; moderately calcareous and sub-alkaline

Vineyard: average age 19 years. Density: 2,083 vines per hectare. Crop yield: 9,500kg per hectare. Annual production: average 30,000 bottles.

Ideal as an aperitif, with meat-free antipastos, soups, fish and eggs. In particular with: porcini mushrooms in the best recipes, from risotto to soup and soufflé.

Analytical Data: Total acidity: 5.50 g/l / pH: 3.40 / Dry extract: 22.30 g/l / Total SO2: 92 mg/l (legal maximum: 200 mg/l)

Alcohol Content: 12.5% vol.