Designation: Trento DOC Grape variety: 100% Chardonnay Name: Salísa Alcohol: 12.5° Format: 0.75L Production area: Giove (TN), Trentino-Alto Adige, Italy Description: The winemaking is done traditionally according to the classic method. Manual selection of the grapes, soft pressing of the whole grape, with only free-run must. Fermentation and aging in temperature-controlled stainless steel tanks and refermentation in the bottle. The aging is at least 36 months on the lees. The color is pale yellow, abundant and persistent foam with fine and persistent bubbles. On the nose, it is elegant and intense, fragrant and complex, with floral notes and ripe yellow fruit typical of Chardonnay, but also delicate and subtle notes of hazelnut and slightly toasted bread, due to the long aging on the lees. On the palate, it is bold, savory, mineral, and fresh. Recommended pairings include mixed appetizers, especially fish, fish pasta dishes, sushi and sashimi, fish fry or fish tartare. Recommended serving temperature: 8-10° C.
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Designation: Trento DOC Grape variety: 100% Chardonnay Name: Salísa Alcohol: 12.5° Format: 0.75L Production area: Giove (TN), Trentino-Alto Adige, Italy Description: The winemaking is done traditionally according to the classic method. Manual selection of the grapes, soft pressing of the whole grape, with only free-run must. Fermentation and aging in temperature-controlled stainless steel tanks and refermentation in the bottle. The aging is at least 36 months on the lees. The color is pale yellow, abundant and persistent foam with fine and persistent bubbles. On the nose, it is elegant and intense, fragrant and complex, with floral notes and ripe yellow fruit typical of Chardonnay, but also delicate and subtle notes of hazelnut and slightly toasted bread, due to the long aging on the lees. On the palate, it is bold, savory, mineral, and fresh. Recommended pairings include mixed appetizers, especially fish, fish pasta dishes, sushi and sashimi, fish fry or fish tartare. Recommended serving temperature: 8-10° C.
