Attems Chardonnay I.G.T.

Method: single Guyot and spurred cordon.

Technique: The must obtain from the gently pressed grapes was left to decant for 24–48 hours. Subsequently, the clear must began its alcoholic fermentation, which took place at low temperatures (15–17 °C) for 15 days. Vinification was carried out in steel containers and second-fill barriques (20%) at low temperatures, avoiding malolactic fermentation. The wine aged 4 months on the noble lees was regularly resuspended.

Production Area: the vineyards are located between the plains and slopes in the Province of Gorizia, at an average altitude of 60 m above sea level.

Soil: composed partly of Eocene sandstone, formed when the sea bed lifted 50 million years ago, and partly of deep alluvial soil with many pebbles.

Harvest: By hand in mid-September.

Delicious as an aperitif, it is perfect with light meats as well, with cheeses and with boiled meats and light stews.

Best Serve: 10-12°C

Colour: straw yellow colour with golden reflections.