Chardonnay "Chiarandà" DOP Donnafugata
The Sicilian winery Donnafugata, known internationally, as well as expressing through its products passion and dedication to their land, a source of economic and cultural wealth, expresses and spreads principles of enhancement of the territory. For Donnafugata, this also means preserving its identity and promoting its excellence, the commitment that it carries out through numerous projects of art, literature and solidarity is constant. The Chiarandà white wine of the Sicula winery contains all these peculiarities. The vinification takes place with 100% of the Chardonnay grapes grown directly in the production area, produced with a controlled espalier breeding and spurred cordon pruning. The density of the vineyard tends to be average and has about 5.000 vines per hectare. The production is also average and reaches about 50 quintals per hectare of vines. The soil on which the vines rise is of medium texture and tending to clay, with abundant minerality. The grapes are harvested in August with the night harvest. The must obtained by soft pressing, ferments at controlled temperature and ages for 6 months on the lees, half in small cement tanks and half in French oak (barriques and tonneaux of Burgundy). The wine spends at least another 24 months in bottle before marketing.
Characteristics of Chiarandà DOP
The Chiarandà of Donnafugata winery is the Chardonnay wine par excellence that expresses enveloping and elegant aromas, with an important balanced structure and distinguished by a fine minerality. The nose is expressed with hints of Mediterranean maquis and aromatic herbs, combined with notes of yellow pulp fruit and a touch of vanilla. The taste shows great roundness, the structure is important but is recognized for the perfect balance between acidity and flavor. At an organoleptic level, the wine shows great personality and elegance, combining power and sweetness. Great predisposition to aging.
Recommended pairings with this Sicilian wine
The perfect combinations see it associated with smoked fish, the first courses of Sicilian cuisine, such as pasta alla norma, mushroom flans, white meat sauces and elaborate. The matching cheeses are those with medium to low maturation. Cous cous fish or even meat, not too spicy. Turkey breast with green salad. It is served in large glasses of good height can be uncorked even 30 minutes before the service, however it should be done at a temperature of maximum 11ºC.