As well as being the name on this label, since the mid-1800s Valletta has been the Dante Rivetti family nickname.
The Chardonnay grapes are harvested after being left to overripen on the vines, and the wine is fermented in small barrels before ageing sur lie for around 15 months. Aromas of reinette apples, citrus fruits, salt and oriental spices. Lively, fullbodied taste, very rounded and well-balanced.
Recommended with seafood dishes, especially more demanding fish such as baked or grilled turbot, sea bass and John Dory. It is not outshone, however, by some meat dishes either, such as roast guinea fowl or smoked duck breast carpaccio.
DESIGNATION: Piemonte d.o.c. Chardonnay
GRAPE-VARIETY: 100% Chardonnay
VINEYARDS: village of Costigliole d’Asti
SOIL: sandy – calcareous
VINE-TRAINING SYSTEM: Guyot
YIELD: 60 hl./hectare
FERMENTATION: at a controlled temperature in small new wooden barrels holding 225 litres.
MATURING: on the fine lees in the same barrels used for the fermentation for a minimum of 12 months, followed by 6 months in the bottle.
APPEARANCE: golden yellow with varietal greenish highlights.
NOSE: fresh and fruity, with floral overtones.
TASTE: full, fruity and persistent.
PAIRINGS: a good match for dishes with delicate flavours and seafood.
ALC. BY VOL: 13%
SERVING TEMPERATURE: 7-9°C.
DOWNLOAD: Chardonnay la Valletta