Râcà

Chardonnay

• VINTAGE YEAR

  2016

• GRAPES

  100% Chardonnay

• ALCOHOLIC CONTENT

  12,5% vol

• TOTAL ACIDITY

  4,8 g/l

• RESIDUAL SUGAR

  <2 g/l

• TOTAL SULFUR DIOXIDE

  30 mg/l

• DRY EXTRACT

  19.5 g/l

• VINIFICATION

  50% early harvest in the second half of August, soft pressing of the grapes and separation of the must from the racked skins in stainless steel tanks and refrigeration for 12/24 hours to allow natural decanting in the must; white vinification at controlled temperature (about 18 ° C) for about 3 weeks. 50% harvest when fully ripe in mid-September, crushing-de-stemming and fermentation in contact with the skins for 5 days, then drawing off and fermenting in white for about 2 weeks; 1 ° racking on the fine lees of Malvasia di Candia fermented on the skins.

  NOT FILTERED

• AGING

  18 months in stainless steel, minimum 6 months in the bottle

• BOTTLES PRODUCED: 2.400

• DENOMINATION

  Province of Pavia Protected Geographical Indication

• AREA OF PRODUCTION

  Borgo Priolo (PV) - Pavarolo, Italy

• SOIL

  Loam with limestone marl outcrops

• EXPOSURE

  North East

• SLOPE

  18%

• ALTITUDE

  200 m a.s.l

• VINE TRAINING METHOD

  Counter-Espalier

• PRUNING METHOD

  Guyot

• PLANTING DENSITY

  4.000 vines per hectare

• CULTIVATION PRACTICES

  Organically farmed grapes

• YIELD PER HECTARE

  80 q/ha – 60 hl/ha

• HARVEST

  By hand in mid-August / mid-September

Datasheet