EN
Cremaschi Furlotti Winery

Estado 359, piso 4, Santiago, Chile

Phone: +56 2 5862510
Website: cf.cl

CHARDONNAY 2014

TASTING NOTES
Brilliant yellow pale colour with aromas to pineapple, mango, banana and citric nuances. On the palate is fresh and rounded with a good structure and presence. It has a nice fruity flavour with a long and creamy ending.

WINE AND FOOD
This unoaked Chardonnay is a perfect match with appetizers such as; baked goat cheese, smoked fish or shellfish, oysters on the half-shell and escargots that are sautéed with garlic. We suggest serve at 12°C.

General properties

VARIETIES: 100% Chardonnay

ALCOHOL DEGREE: 13.2%

TOTAL ACIDITY: 5.7 g/L (Tartaric Acid)

RESIDUAL SUGAR: 1.34 g/L

Ph: 3.08

MALOLACTIC FERMENTATION: 0%

Detailed specifications

HARVEST: The grapes were harvested and immediately refrigerated at temperatures between 8 and 10 ° C.

CRUSHING: The grapes are gently crushed in a roller crusher. The pneumatic press are filled with these grapes crushed obtaining a high quality juice.

COLD MACERATION: One fraction of crushed grapes are benefit from contact between the juice and the grape skins. This technique, increases the aromatic extraction . Skin contact can be up about 6 hours under 10°C.

DRAINED: The must (free-run juice) is then drained, under carbon dioxide protection (CO2) at a temperature not exceeding 10°C.

PRESSED: Then, the skins are pressed. This juice not be added to the free-run juice, since the quality of wine made from free-run juice is normally higher than that pressings.

DEBOURBAGE: The juice is clarifed through settling cold overnight (debourbage), to clarifed juice wich is settled with pectic enzymes. This operation should be carried out below 10°C.

INOCULATION: The juice is then inoculated with a selected pure yeast culture.

FERMENTATION: Fermentation is carried out between 12 and 14 °C during 21 days.

OAK MATURATION: Time of storage of wine in oak is usually 10 months. Temperature of storage is in the range of 12 to 18°C. The wine is keeping above their lees with periodic batonnage.

RAKING: After fermentation , the wine is allowed to settle and is then racked under carbon dioxide protection (CO2) to remove the gross lees. At racking, sulphur dioxide is added to provide between 20 and 35 milligrams per liter free depending on the pH of the wine.

FINING: To remove phenolics and bitter tannins is used natural clarificants.

COLD – STABILIZATION: The wine is cold-stabilized by chilling to between –4°C and –2°C. Finally, the wine is filtered with Diatomite earth.

BOTTLING: The bottling is carried out in Monoblock GAI, with inert gas protection. Before the filling, the wine is filtered and sterilized with Pad filtration and Membrane filtration.

Others this producer products

Copyright © 2014-2017, PVCode LLC
We simplify the complicated

Main page

Service Use Agreement

Add products into catalog

QR codes on product labels

Contact information:
PVCode LLC
8 Stavrovskaya St, Vladimir, 600022, Russia
Telephone number: +79157646274 (English-speaking)
E-mail address (primary): contact@pvcode.com