Ikario | Still Chardonnay Colli di Parma DOC

Description

Winemaking notes:

The grapes are all harvested by hand using small crates, around the second half of August; Always kept at a controlled  and cool temperature, they are then pressed by using a reducing environment that prevents any contact with oxygen. Only the free-run must, obtained through the very first pressing, is used to produce this wine. The fermentation takes place at low temperatures, in order to allow a perfect evolution of all the typical aromas of the varietal. The wine finally rests for six months in stainless steel tanks on its lees, developing a richer and more complex aromatic and taste profile.

Soil type: Clayey marls and arenites, very rich in limestone and concentrations of calcium carbonate.

Plant density: 3000 plants/Ha

Age of the vineyard: 10 years

Time of harvest: Second half of August

Average yield per hectare: 70 Q./ha