Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Sara – IGP Lazio Chardonnay

17,0037,00 VAT included

IGP Lazio Chardonnay

Sara is the result of the perfect harmony between a highly suited Territory, a rigorous varietal choice and the great desire to produce a wine of excellence.

Dry, structured and imposing wine, extremely rich in aromas. Sara is particularly suitable with white meat dishes or fish soup. It should be served not too cold, therefore a service temperature of 10-12 ºC is recommended.

SKU vino-bianco-sara Categories , Tag

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Description

IGP Lazio Chardonnay

Sara is the result of the perfect harmony between a highly suited Territory, a rigorous varietal choice and the great desire to produce a wine of excellence.

Dry, structured and imposing wine, extremely rich in aromas. Sara is particularly suitable with white meat dishes or fish soup. It should be served not too cold, therefore a service temperature of 10-12 ºC is recommended.
Download Technical Sheet (PDF)

Organoleptic Test

Look
Extremely clear.
Color
Deep straw-yellow.
Perfume
Wine appears extremely rich with fragrances, different from each other. Among the most intense ones, notes connected to the refining in wood. Subtle scents of chestnut, butter and breadcrust are also perceived.
Taste
Sara is a resolutely structured and impressive wine. The low production per stump contribute to the gustative softness and pleasantness. Obviously a dry wine, without sugary residual, although low acidity and high alcoholic content could deceive tasters.
Pairings
Sara is particularly suitable with white meat dishes or fish soup. It should be served not too cold, therefore a service temperature of 10-12 ºC is recommended.

Technical Informations

Production Area
Lanuvio
Grapes
100% Chardonnay
Soil type
Clayey, sandy
Altitude
200 m a.s.l.
Vineyard exhibition
S-W
Residual sugar
Production
Direct soft pressing of intact grapes. Cold static separation for 12 hours at 10°C. Addition of selected yeasts. Entonnage in tonneaux of 500 liters each. Wine elevation for about 4 months in steel on thin lees, kept in suspension. Blending during the months of March / April.

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