Grape variety: 50% Chardonnay and 50% Raboso
Alcohol content: 12.00% by vol.
Analysis: Tot. Acidity: 6 g/l – Sugar: 9g/l
Production Area: Roncade and Pantiera vineyards
Type of soil: Medium clayey texture
Training method: Guyot, Sylvoz, G.D.C.
Harvest period: September, second week
Fermentation: white fermentation with soft pressing
Prise de mousse: Long charmat method, 6 months at low temperature in pressure tank
Serving temperature: 6/8° C
Baronessa Isabella
Foam: delicate, lingering
Colour: rich straw yellow
Nose: Elegant, aromatic and gracefully contoured, with hints of flowers and tropical fruits
Palate: Dry and soft with a nice backbone and balanced acidity. The finish is long and lingering.
Service suggestions: It makes and ideal aperitif, but perfectly complements all courses, fish and crustaceans as well as vegetable based dishes.