Chardonnay 2021 Cuatri

Chardonnay 2021

野生酵母と15日の醸しが導く、琥珀。

フリウリのシャルドネを野生酵母で発酵させ、温度管理のもと約15日間醸したオレンジワインです。非常に深い黄色に琥珀色のニュアンスをたたえ、熟した果実やトロピカルフルーツの香りが豊かに広がります。柑橘の香りが強く、エステル由来の上品な二次アロマも。酸味に塩気が寄り添い、豊富なグリセリンが全体のバランスを整えます。生魚や貝類、鶏肉のラグーのパスタと。有機栽培です。

Item code

21W3134

Producer

Cuatri

Type

Orange

Region

Friuli-Venezia Giulia

Appellation

DOC Grave del Friuli

Vintage

2021

Grape varieties

Chardonnay 100%

Alcohol

13.0%

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

12–14°C

Recommended glass

White wine glass (larger bowl)

Tasting note

It is a very deep yellow with obvious amber nuances. It has a rich aroma of ripe and tropical fruits. It has a strong citrus aroma and a refined secondary aroma of esters. It is acidic yet salty, and has a lot of glycerin, which softens and balances the impression of acidity.

Food pairing

It pairs well with raw fish dishes, shellfish, pasta dishes with chicken ragout, and white meat dishes in general.

Winemaking & technical data

Terroir: The soils are alluvial in origin, composed of Miocene conglomerates. They are calcareous, with medium gravel and of medium depth. The fertile layer is 60-70 cm deep and rests on a bedrock of boulders. The terrain is hilly.

Winemaking: The vineyards are cultivated according to certified organic methods, without any pesticides or unauthorized interventions. The grapes are harvested by hand, sorted, boxed, cleaned if necessary and then pressed.

This vintage was very ripe and had a lot of sugar. The pressed juice is fermented with wild yeasts and then left for extended maceration on the skins in a temperature-controlled environment for about 15 days. Fermentation is usually very slow.

After maceration, the must is separated from the wine by static methods, then stored in cement tanks and transformed into wine by a secondary process. Over time, several rackings are carried out at different times, allowing the wine to rest naturally on the precious lees in order to maximize its volume and aromas.

Long maceration and the use of wild yeasts are a return to tradition, but also aim to make the most of the terroir (the area and its microclimate) of the vineyards, especially in this hilly region surrounded by natural forests. All steps are carried out in compliance with the standards of organic wine production.