SULIF
The complex, harmonious bouquet is mirrored by a palate redolent of honey and dried apricots, whose velvety texture is complemented by a long-lingering progression and finish.
Profile
The most perfect and ripest Chardonnay grapes are selected during the harvest, in September, and put to dry on mats until the first ten days of November, when they are pressed and then fermented in barriques. Here the Passito wine remains to mature for at least 18 months before being bottled. Its complex, harmonious bouquet is fully matched by a palate boasting honey and dried apricots, and its velvety smoothness and almost endless fi nish make it the ideal choice for pâté, terrines, soft cheeses, and dry pastries and biscuits.
Vineyards and grapes
In the heart of our estate vineyards, facing east-southeast. Slightly rolling in the morainic area, with loose, medium-textured soils, and medium calcareous content.
Technical features
Vinification
In the first ten days of November, when the grapes reached the desired degree of dryness, they were cleaned and then pressed. The must was gravity settled for 18 hours at 15°C, then inoculated with cultured yeasts and transferred to barrels for the initial fermentation and the following ageing.
Maturation ageing
The wine rested 18 months on the fine lees in barriques, then was clarified and bottled. It was aged a further four months before release.
Alcohol
15% vol
Component grape varieties
Chardonnay
Soil profile
Glacial-origin, with chalky soils of average fertility, with abundant gravel-pebble mixture.
Vineyard names
Dosso Sud
Trainig system
Guyot
Yield per hectare
60 quintals of grapes/hectare = 20 hectolitres/hectare.
Harvest
The clusters were carefully picked by hand, selected, and placed in drying (appassimento) boxes in the first half of September
Year first produced
o per1997 (with the name Sulif starting with the 2007 vintage)
Formats
0,375l (2.500)