Chardonnay DOC "Pietrabianca"
Awards and honors
Tormaresca Pietrabianca white wine is named after the symbiosis between its own importance for the Apulian winery, that considers it as its milestone, and its own typology, white indeed. The classification is DOC Chardonnay Castel del Monte. The grape blend used for its production consists of primarly Chardonnay, approximately its 90%, and 10% of Fiano di Puglia. All the grapes are trained according to biological agriculture standards, belonging to the Bocca di Lupo estate in Minervino Murge, in the province of Bitonto. The grapes are harvested at their optimal maturation and after being softly pressed for the vinification, the must is placed in stainless steel tanks at a temperature of 10°C, in order to naturally decant. Later, the Chardonnay is transferred into barriques of French and Hungarian oak where the alcoholic fermentation takes place at a controlled temperature. A period of refinement on yeasts in barriques follows, during which the malolaptic fermentation takes place. The Fiano is fermented in steel at a temperature of 17°C in order to enhance the freshness and acidity notes. In January, the Chardonnay is transferred in steel and assembled with the Fiano. Bottling takes place in March. A further 6 months refinement in bottle follows, before being put on the market.
Characteristics of the Chardonnay DOC wine "Pietrabianca"
The organoleptic exam presents a straw yellow wine with very wide golden reflections. Its tasting notes offer a very intense and fine perfume of white fruit scents, alongside the delicate spicy aromas of vanilla and acacia honey. Its perfume is fruity with blackberry, prune and sour cherry scents followed by spicy notes of pepper, liquorice, vanilla and cocoa. The flavor is that of an exquisite balance of freshness and smoothness. The barrique refinement gives it elegance, complexity and longevity.
Reccommended pairings while tasting this Chardonnay DOC
Tormaresca Pietrabianca white wine combines itself perfectly with first dishes of meat and fish. It's a perfect match for high-class gastronomy fishes, white meat meals, semi-seasoned and hard cheese. At its best if poured at a temperature of 12°C maximum, in tall and wide calyx glasses.