Ancherona Chardonnay Toscana Igt

This vineyard  selection of Chardonnay grapes amply demonstrates  that an area traditonally known for its outstanding reds can also produce superb whites. The Chardonnay brings to the wine structure and complexity, while a small addition of Sauvignon Blanc ensures  freshness and a firm acidity. Nine months in small French oak barrels confers a delicious, but muted, nuance  of toasty oak.

SCHEDA TECNICA

VINTAGE PROFILE
2018 has began with an early sprouting due to high temperatures in March and April, followed by a fairly rainy May. Temperatures have started to rise again since June: summer temperatures in the norm with scattered rains. The month of September in particular saw a succession of sunny days but with a great thermal excursion between day and night, which allowed the grapes a proper phenolic and aromatic maturation.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga - Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture.
TRAINING SYSTEM
Guyot
GRAPES
Chardonnay 100%
HARVEST
First week of September
VINIFICATION AND MATURATION
After the grapes are picked by hand, the must macerates at 8°C for 24 hours and then ferments in small French oak barrels. The wine matures sur lies for 9 months in the barrels, and a further 6 months in the bottle.
BOTTLES PRODUCED
6.000
SERVING TEMPERATURE
12 °C
ALCOHOL CONTENT
12,8% Vol
CELLARING
5-8 years
TOTAL ACIDITY
5,1 g/l
RESIDUAL SUGAR
0,8 g/l
VINTAGE PROFILE
Winter was quite mild and rainy; elevated temperatures at the beginning of April have caused an early flowering of at least 10 days; after a regular May, the summer months were very hot, with temperatures high above seasonal average, with periodic rains that helped to maintain a good vegetative balance avoiding water distress. The ripening of the grapes was very good as well as the average quality of the wines produced.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga - Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture.
TRAINING SYSTEM
Guyot
GRAPES
Chardonnay 100%
HARVEST
First week of September
VINIFICATION AND MATURATION
After the grapes are picked by hand, the must macerates at 8°C for 24 hours and then ferments in small French oak barrels. The wine matures sur lies for 9 months in the barrels, and a further 6 months in the bottle.
BOTTLES PRODUCED
6.000
SERVING TEMPERATURE
12-14° C
ALCOHOL CONTENT
12,8% Vol
CELLARING
5-8 years
TOTAL ACIDITY
5,4 g/l
RESIDUAL SUGAR
inf 0,5 g/l
VINTAGE PROFILE
2015 will be remembered as one of the warmest in recent years; to a mild winter and a spring with regular rainfall, succeeded a hot summer with rare precipitations. Good weather conditions allowed a good quantity and excellent quality production , with perfect phenolic maturation in all vineyards, guaranteeing wines suitable for long aging.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga - Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of alberese and galestro strata, with abundant gravel-pebble mixture.
TRAINING SYSTEM
Guyot
GRAPES
Chardonnay 100%
HARVEST
First week of September
VINIFICATION AND MATURATION
After the grapes are picked by hand, the must macerates at 8°C for 24 hours and then ferments in small French oak barrels. The wine matures sur lies for 9 months in the barrels, and a further 6 months in the bottle.
BOTTLES PRODUCED
8.000
SERVING TEMPERATURE
12-14° C
ALCOHOL CONTENT
13,5% Vol
CELLARING
5-8 years
TOTAL ACIDITY
5,0 g/l
RESIDUAL SUGAR
inf. 0,5 g/l
VINTAGE PROFILE
One of the most peculiar climatic trend of the last decade: -winter definitely warm and rainy, and average temperatures during spring, with no excessive rainfall; the months of July and August were instead a bit cooler than usual with frequent afternoon showers.
VINEYARD LOCATION
San Felice (Castelnuovo Berardenga - Siena)
SOIL PROFILE
Medium-textured, predominantly calcareous marl breakdown of Alberese and Galestro strata, with abundant gravel-pebble mixture, resting on the Monte Morello formation.
TRAINING SYSTEM
Guyot
GRAPES
Chardonnay 90%, Sauvignon Blanc and Semillon 10%
HARVEST
Chardonnay: September 12th; Sauvignon Blanc and Semillon: September 18th
VINIFICATION AND MATURATION
After the grapes are picked by hand, the must macerates at 8° C for 24 hours and then ferments in small French oak barrels. The wine matures sur lie for 9 months in the barrels, and a further 6 months in bottle
BOTTLES PRODUCED
10.000
SERVING TEMPERATURE
12-14° C
ALCOHOL CONTENT
12% Vol
CELLARING
5-8 years
TOTAL ACIDITY
5,2 g/l
RESIDUAL SUGAR
inf. 0,5 g/l

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SOMMELIER

Distinct straw yellow colour. Aroma: exotic fruit, acacia flowers and restrained toasted and vanilla notes. Good softness and an agreeable fresh vein. Long, persistent finish.

GOURMET

Ideal with vegetable risottos, white meats and fish dishes.

PREMI & RICONOSCIMENTI

ANNATA
CONCORSO
RICONOSCIMENTO
2015
JamesSuckling.com (2017)
88/100
2014
James Suckling.com (2016)
91/100

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