Marajan Chardonnay 2018 - Borgo Maragliano

PRODUCTION TECHNOLOGY The first and undisputed operation for obtaining an intact wine is to opt for a short pruning for which during the winter operations a fruit head with 6 to 8 gems is left which will produce a maximum of 12/16 bunches per plant. At the end of July we intervene with the first thinning or selection of the bunches by thinning out the plant and leaving the healthiest racemes, those closest to the plant and of small or medium size. This operation allows us to achieve our goal, that is to obtain a much more minerally concentrated harvest and therefore the predisposition of a wine to preserve itself over time. For once the principle of low production aimed not at obtaining a more alcoholic wine but rather of aromatic-saline-fruity concentrations. The soft pressing in the absence of stems generates a grape juice which will be immediately inoculated with low-fermentative yeasts to carry out a fermentation at temperatures of 10-11 °C necessary for the production and above all for the fixation of the primary aromas. At the end of fermentation, the wine obtained remains to mature on its noble lees for 7 months with weekly pumping over to give finesse, elegance and complexity. April is the month of bottling after which the wine will remain for two long years to refine, become more refined and prepare for drinking. We opted for a long period of rest in the bottle as our lands, our environment, our pedoclimate, express (in synergy with the Chardonnay) strong olfactory exaltation after long waits.

TASTING NOTES Bright straw-yellow color with strong greenish reflections. Perfumes of great intensity with rich sensations of fruit, fresh flowers and a finish of medicinal aromatic herbs. Accent of balsamic notes that prevail. Fine and enveloping structure on the palate with a fresh-savory progression with flavors of iodine, saltiness, acacia honey, silky and invigorating closure. A wine that we could define Persuasive.

GASTRONOMIC COMBINATIONS At the table, served in crystal glasses at a temperature of 12-13 °C, it prefers fish and shellfish appetizers, raw fish, well-aged cured meats, short/short-mature cheeses.