This is Lo Sparviere's latest release: a monovarietal Chardonnay that unites the tautness and minerality that reflect clay-limestone soils with that vibrant florality and smoothness that characterise morainic soils. Its rich fruit and tangy sapidity win immediate appreciation. Annual production around 60,000 bottles, with a sur lie maturation for a minimum of 30 months.
Brilliant straw yellow tinged with gold appearence; compact, subtle and lingering bead, with a dense mousse. It present a typical bouquet, with notes of light honeys, ripe fruit, buttery nuances characteristic of the Chardonnay grape, white nuts, especially almonds, and hints of crusty bread. An eloquent tangy, fresh balance to the palate with mineral notes, lingering nicely while retaining an evident softness in the structure.
GRAPE VARIETY: 100% Chardonnay
FIELD LOCATION: South-west on a slight slope, in the municipality of Provaglio d’Iseo, at 200 metres in altitude
SOIL PROFILE: The red soil is calcareous, with clay and silt content.
VINEYARD YIELD: 80 q/ha
HARVEST: Only by hand and with strict grape selection on the vine
HARVEST PERIOD: late August early September
VINIFICATION: the crates of Chardonnay are left overnight in a refrigerating room. The whole clusters are then pressed to obtain a 60% yield. The first-pressing must rests for 24 hours at low temperature to foster clarification and lysis of varietal aromas.
FERMENTATION AND MATURATION: Slow fermentation takes place at 16°C to preserve all the fragrances. The basic wine is aged on the lees for about 7 months in stainless steel tanks; bottle fermentation follows in May.
BOTTLE-AGEING SUR LIE: 30 months
Alcohol: 13% vol.
Total acidity: 6.0-6.50 gr/l - pH: 3,15
Residual sugar: 9 g/l
Perfect for aperitifs with vegetable puffs and marinated salmon canapés, to be preferred with delicate starters, especially hot and cold fish dishes. Serve with light first courses, seafood risotto, and vegetarian pasta. Savour with semi-ripe goat cheese.