Donnafugata Chiaranda'

Method: VSP (Vertical Shoot Positioning) training with spurred cordon pruning, leaving 6 to 8 buds per plant.

Technique: The fermentation occurs at 16-18°C (57-64°F), mainly in French oak barrels, partially in cement or stainless-steel vats; in the same barrels and vats, the wine ages for 7 months on its noble lees. Finally, it is aged in the bottle for at least 14 months.

Production Area: Southwestern Sicily, Contessa Entellina Estate and neighbouring areas.

Soil: hilly orography; clay loam soils with a sub-alkaline reaction (pH 7.5 to 7.9) rich in nutritive elements (potassium, magnesium, calcium, iron, manganese, zinc) and total limestone from 20 to 35%.

Altitude: from 200 to 300 m a.m.s.l.

Harvest: Carefully select the grapes in the vineyard and manually harvest the Chardonnay destined for the production of Chiarandà into crates. The Chardonnay destined for the production of Chiarandà was harvested in the first half of August.

Perfect with dishes of fish, also smoked ones, and white meat; try with risotto, legumes and medium-aged cheeses. Serve it in large, relatively tall goblets

Best Serve: 11-13°C

Colour: Straw yellow.

Analytical Data:  Alcohol 13.79% ABV, total acidity 5.2 g/l., pH: 3.32.