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100% Chardonnay, coming from property vineyards. Vintage: Grapes are selected and manually collected in the last decade of September in 20Kg perforated boxes. Wine-making Soft removal of grape stalks and pressing of grapes and pause in close press for about 12 hours. Soft pressing and attainment of the first-pressing must. Static clarification of the must and addition of selected yeasts Saccaromyces cerevisiae. Alcohol fermentation process at 18° C, partly in "barriques" of French durmast containing 225 litres, partly in thermally conditioned stainless steel tanks. Spontaneous clarification and decanting during Winter for the fraction in stainless steel; permanence on fine fermentation dregs with the batonnage aid until the following Spring for the fraction in "barriques". Cold stabilization at the end of the Winter to avoid the formation of foots in the bottle. Bottling: It is executed in the Spring that follows the vintage, in 75 cl. "Borgognotta Ellenica Maya" bottle. Analytic characteristics: Alcohol 13% vol. Total acidity 5.50 g/l Total sulphurous inferior to 100 mg/l Residual sugars 3.25 gr/l Characteristics: Straw yellow with fine green tints, brilliant. Fruity, intense, elegant scent with pleasant and characteristic fragrances of acacia flowers and minerals. Tasty, harmonic and full-bodied taste. Pairings: It suits meat and fish hors d’oeuvres, light first courses, as aperitif and for the whole seafood. To be served fresh, 8-10° C temperature. |