Cremaschi Furlotti Winery

Estado 359, piso 4, Santiago, Chile

Telefon: +56 2 5862510
Web sitesi :


Yellow soft brilliant colour with pineapple, banana and toasted almond aromas. On the palate the wine is round with a good structure and presence. Nice balance between oak and fruity flavours with a long and creamy ending.

Try with pork chops, smoked ham, backed duck, goose, fish terrine, quail, grilled salmon, pasta with cream sauce, oyster stew, roasted pimentos. Enjoy this special wine with fish and stew seafood. Excellent with Caprese salad and smoked salmon. We suggest serve at 12°C.

Genel özellikler

VARIETIES: 100% Chardonnay



Ph: 3.62


Karakteristiklerin detayları

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 clarified through settling cold (debourbage), to clarified juice wich is settled with pectolytic 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 18 and 20 °C during 30 days. 25% of the juice was fermented in new French oak barrel.

OAK MATURATION: Time of storage of wine in oak is usually 6 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 Isinglass (Ichtyocolle in French).

COLD – STABILIZATION: After fining, Bentonite is added at a rate dependent on protein content of the juice. Bentonite is used to avoid the precipitation of soluble grape proteins.

CLARIFICATION AND PROTEIN 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.

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Iltişim bilgisi:
600022, Rusya, Vladimir şehri, Stavrovskaya caddesi 8
Tel: +79157646274 (English-speaking)