Donna Caterina

Brut Chardonnay Traditional Method 36 months on the lees

A traditional method that embodies salinity and minerality, the undisputed protagonists of our territory.

GRAPE VARIETY
95% Chardonnay - 5% Erbamat

APPELLATION
Brut Traditional Method

SOIL

Soil of glacial origin, moraine in nature, with very high active limestone

TRAINING SYSTEM
Single side arch pruned at 7/8 buds

PLANT DENSITY
5000 plants

YIELD PER PLANT
2 kg per plant

PROCESSING
Traditional Method – Hand-picked grapes – Soft Pressing  – First fermentation in steel – Second fermentation in the bottle with minimum resting time of 36 months.

COLOR

Straw yellow with greenish glints, fine and persistent perlage, dense white foam.

NOSE

Intense aroma of fresh fruit and citrus fruits, dry, vertical, with great minerality

TASTE

Pleasantly harmonious and extremely salty, with notes of white fruit and a citrus freshness

FOOD PAIRING

Excellent as an aperitif, perfect throughout a meal with raw fish, seafood and white meat.

SERVING TEMPERATURE

To be served at a temperature between 8 and 10° C in a wide-bowled glass.

TASTING NOTES

Fine and persistent perlage, harmonious and elegant, extremely salty and vertical.