ca-michiel-chardonnay

Mentions

VINTAGE 2014

Guida Oro - I Vini di Veronelli 2017 - *** excellent wine (90/100)

Annuario dei Migliori Vini Italiani 2017 – Luca Maroni - 91/100

VINTAGE 2013

Vitae, la guida dei vini – AIS 2017 - 85/88 out of 100

Vinetia – Guida ai Vini del Veneto dell’AIS 2017 - 3 rose windows out of 4

Guida Oro - I Vini di Veronelli 2016 - *** excellent wine (90/100)

Le Guide de l’Espresso - Vini d’Italia 2016 - 15/20

Annuario dei Migliori Vini Italiani – Luca Maroni 2016 - excellent wine 93/100

VINTAGE 2012

Merano WineAward 2016 - Red Seal 88-89 points out of 100

Guida Oro - I Vini di Veronelli 2015 - ** very good wine (89/100)

Vinetia – Guida AIS dei vini veneti 2016 - 3 rose windows out of 4

VINTAGE 2011

Merano WineAward 2015 - Red Seal 88-89 points out of 100

Le Guide de l’Espresso - Vini d’Italia 2014 - 15.5/20

Guida Oro - I Vini di Veronelli 2013 - ** very good wine (86/100)

VINTAGE 2010

Gambero Rosso 2014 Italian Wines - 2 glasses

Le Guide de l’Espresso - Vini d’Italia 2013 - 15.5/20

Concurso Nacional Premios vino y mujer 2011 - Diamond Award

VINTAGE 2009

Guida Oro - I Vini di Veronelli 2012 - ** very good wine

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Ca’ Michiel of Villa Angarano is the fruit of the blending of chardonnay grape. The plots dedicated to this wine grape growing are located east of the Villa at about 120 mamsl with excellent sun exposure and flat position. The soil composition is medium-textured with alluvial deposits. Over the years, the winery has reproduced and transplanted the old biotypes of the local grape varieties in order to preserve their characteristics and uniqueness. During all the phenological steps, the vineyard development is always supervised to obtain a limited but high-quality production. The wine grape picking develops separately by single plot as well as the winemaking process in steel tanks. Alcoholic fermentation lasts about one month at a controlled temperature. Once winemaking is completed, the wine fines in the presence of lees for over 6 months in small oak barrels in order to enrich in aroma and bouquet through the yeast autolysis. It follows the wine racking and further cellar treatments. In conclusion, the wine is blended, bottled and it fines in the bottle for about 3 months before the market distribution.

GRAPE VARIETY: chardonnay 100%

PRODUCTION AREA: 120 mamsl, East-West vineyard exposure

TYPE OF SOIL: alluvial, medium-textured soil

TRAINING SYSTEM: spurred cordon with 8-10 buds

YIELD PER HECTARE: max 60,000 kilos/hectare

GRAPE HARVEST: first decade of September, hand-picking of selected grapes

VINIFICATION TECHNIQUE: the grapes ferment separately at a controlled temperature of 14°-16°C; alcoholic fermentation lasts about 20-25 days in the presence of lees for 6 months approximately

MATURATION AND AGEING: 9-month oak barrel fining

BOTTLE: borgognotta, 0.75L

SENSORY ANALYSIS

SIGHT: intense straw-yellow

SMELL: ripen fruits, hints of apricot, vanilla

TASTE-SMELL: aromatic with correct acidity

FOOD PAIRING: matched with fish-based dishes, white meat and medium-aged cheese