Lapilli Bianco
The union of Chardonnay grape wines with others obtained from typical vines is carried out with the aim of balancing their acidity, creating at the same time interesting synergies and enhancing the aromatic aspects in their varietal freshness. From this union we obtain a soft white, of considerable complexity and suitable for interesting food and wine combinations.
The terroir also gives the taste a good very mineral sapidity that binds this expression of chardonnay to the production area.
Shellfish and seafood, onion soup
|
Weight |
1.45 kg |
|---|---|
|
Qualification |
Sicilia Bianco IGT |
|
Grapes |
Chardonnay 50%, other typical white grape varieties 50% |
|
Average yields |
40hl/ha |
|
Training |
Espalier training with planting density of 5,500 plants/ha |
|
Alcohol content |
13-13,5% Vol. |
|
Fixed acidity |
5 – 5,50 gr/l |
|
Residual sugars |
<1 gr/l |
|
Potential |
> 3 years from harvest |
|
First production |
2002 harvest |
| Color |
Straw yellow color |
| Bouquet |
Hints of white apple and citrus |
|
Taste |
Savory, harmonious, soft, fine, complex with good persistence and intensity |
|
Pairings |
Shellfish and seafood, onion soup |
|
Bottle formats |
Classica – 0,75l, Demi – 0,375l |
