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Technical Sheet
Chardonnay 2022 Omina Romana

Chardonnay 2022 Omina Romana

Chardonnay 2022

火山性土壌が芯を与える、ラツィオの白。

火山性土壌が育てたシャルドネ100%。輝きのある黄金色のグラスから、完熟した白桃や洋梨の果実香に、アカシアや金木犀を思わせる繊細なフローラルノート、トーストやヘーゼルナッツ、バニラのニュアンスが重なります。澱とともに熟成したクリーミーな質感と引き締まった酸が調和し、ミネラル感が余韻に清涼感を残します。帆立貝のグリルやポルチーニ茸のリゾットと。

Item code

22W3072

Producer

Ômina Romana

Type

White

Region

Lazio

Appellation

Lazio

Vintage

2022

Grape varieties

Chardonnay 100%

Alcohol

13.0%

Volume

750ml

Serving temperature

10–12°C

Recommended glass

White-wine glass, generous bowl

Tasting note

When poured into a glass, its brilliant golden color catches the eye. The aroma spreads with rich fruit notes of ripe white peach and pear, layered with delicate floral notes of acacia and osmanthus flowers. Nuances of toast, hazelnut, and vanilla add depth, creating a complex and elegant aroma. The creamy, rounded texture spreads in the mouth, and the sweetness of the fruit and firm acidity are in perfect harmony. The minerals from the volcanic soil give the flavor a core, and the refreshing salty taste enhances the long aftertaste. The aftertaste is pleasantly toasty and has a fruity flavor, making it a well-balanced wine that leaves an elegant yet powerful impression.

Food pairing

Grilled scallops with lemon butter sauce Roasted chicken with herbs and white wine sauce Porcini mushroom risotto

Winemaking & technical data

Cultivation
Soil: Sandy loam soil of volcanic origin
Style: Short cordon
Tree planting density: 5,800 trees/ha
Yield: 7,500 kg/ha
The vineyards are planted in rows aligned east-west, highlighting the unique terroir of the sandy loam soil.
Careful vineyard management in accordance with the climatic conditions allows for grapes with fully ripe aromas to be produced, resulting in wines with character and a strong minerality.

brewing
The wine is aged on the lees for six months, then in the bottle for a further six months before release.
The harvest is carried out by selecting the grapes based on uniformity of ripeness, and then selecting the bunches and removing the stems.
The grapes are soaked in cold water for approximately 48 hours, then soft pressed and fermented in stainless steel tanks.