Weight (Kg): 8,80 Available:				HAUSUM Marche Chardonnay I.G.T. Biologico 6 bottles (TDS0166) Packaging with 24 bottles of 0,75 lt. each one "HAUSUM" MARCHE CHARDONNAY I.G.T. BIOLOGICO Chardonnay grapes from organic polyclonal obtained according to the most natural agronomic criteria, derived exclusively from our vineyards, cultivated in the valley of the river Aso Hausum today, where fertile alluvial soils and significant temperature fluctuations in the vicinity of maturation give fragrant and elegant flavor notes. Ideal and fine aperitif, perfect with fish dishes or white meat.   Price: € 90,30 + vat 21%   Read Comments Write a Comment Print Details
Product Prenotation

"HAUSUM MARCHE CHARDONNAY I.G.T. BIOLOGICO

Origin of name: Name of today's Aso river in the time of ancient Rome.
Title: Marche Chardonnay IGT (IGT)
Production Year: 2010
Grapes: Chardonnay polyclonal (No. 6 clones)
Bottles produced: n° 6500
City of Production: ORTEZZANO town of “MARCA FERMANA” (FM)
Location: Valdaso di Ortezzano
Land. Physical / Chemical: Medium-textured alluvial
Position: Plain
Altitude: 150m s.l.m.
Vineyard Age: 4 years
System: Counter
Type of cultivation: Guyot
Sixth: m 2,5 x 0,8
Vines/Ha: n. 5000
Surface: Ha 2
Natural: Q.li 100
Harvest Period: The first 10 days of September
Grapes: Organic Certificate
Thinning: Do not run because the natural production / ha was within the preset limits.
Selection: Manual of the individual bunches during the harvest
Harvest: Manual in bins of 200 kg
Processing: Within half an hour of collection, begins with the only stem removal, followed by an immediate thermal killing (5 ° -6 ° C) by means of a heat exchanger and then letting only the berries at the same temperature to steep for at least 48 hours.
Then, start pressing, up to a maximum yield of 50% of juice, which is decanted to 8 ° C for 24 hours. The clear must, racked and inoculated with selected yeasts, fermentation at controlled temperature (14-16 ° C) for about 12 days.
After fermentation, the lees away the grosser, the product is aged on the lees for about 4 months.
Stabilization: Static refrigeration in a special tank, filtration to 0.45 micron.
Aging: In bottle in an air conditioned room for at least 2 months.
Main Analytical Parameters:
Alcohol: 13,93% vol.
Total acidity: 5,2 gr/lt
Total sugar: 1,7 gr/lt
Abstract: 22,7 gr/lt

Total Sulfites SO2 : < 80 mg / lt as the allowable limit in wines from organic grapes (SO2 allowed in non-organic wines from grapes from 200 to 240 mg / lt)