ca-michiel-chardonnay

Mentions
VINTAGE 2014

Guida Vini d’Italia del Gambero Rosso 2018 - 2 wine glasses

Vinetia – Guida ai Vini del Veneto dell’AIS 2018 - 3 rose windows out of 4

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

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

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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