A white man of full character and race. White winemaking begins with the soft pressing of the whole grapes, which leads to the separation of the must from the pomace; The free-run must (i.e. the first 50% of pressing liquid dripping, fruitier and finer) is separated from the second pressing must in different containers. The free-run must, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18°C. Two thirds of the way through fermentation, the Chardonnay is decanted into French wooden barriques, where it finishes fermenting and remains aged for a period that can vary from 15 to 25 months. Subsequently, after a light protein stabilization, the wine is microfiltered and bottled.
Chardonnay Senso Cru Late Harvest Monsupello, when tasted, presents a golden yellow color, shiny and brilliant. Fine, elegant, wide-ranging bouquet, ranging from hints of flowers and ripe fruit to vanilla and hazelnut ones. Dry, full-bodied, full-bodied and structured in the mouth; strong strength in consistent and long fabric. Of full character and breed.
Hot appetizers, roast fish (both baked, skewered and grilled), savory fish dishes with a particular predilection for shellfish and spicy cheeses in general.
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