Gift box – Nero d’Avola wine “Vutti China” + Chardonnay wine “Perla”

Gift box – Nero d’Avola wine “Vutti China” + Chardonnay wine “Perla”

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Vino Nero D'Avola

Classification: PGI Sicilian Lands

Grape Variety: Nero d'Avola – year 2014

Alcohol: 14,50%

Bottle size: 0.75l

Best period for consumption: 2015/2019

Temperature: 16/18 °C

Reccommended pairings: land food, first and second dishes

Best time for drinking: dinner with friends

Wine chardonnay

Classification: PGI Sicilian Lands

Grape Variety: Chardonnay – year 2016

Alcohol: 13,00%

Bottle size: 0.75l

Best period for consumption: 2017/2021

Temperature: 8/10 °C

Reccommended pairings: seafood, appetizers and first dishes

Best time for drinking: dinner with friends

Spedizione in tutta Italia gratuita

36,70

VUTTI CHINA

2016 Chardonnay Wine PGI Sicilian Lands ”Perla”

Grape Variety: 100% Nero d’Avola

Vine training system: Espalier, planting density of 4.200 plants per hectare with a yeald of 80 quintals, on varied terrains , rich in organic substances, mostly clay and calcareous

Harvest season: : Second half of september - october

Vinification: Crushing and destemming, followed by 15/20 days of grape skin maceration, malolic fermentation in stainless steel tanks, fermentation temperature 28°. Fermentation period is about 15 days

Wine aging: One year in allier barrique and Slavonian oak barrels, further 6 months aging in bottle

Alcoholic content: 14,50° vol

Reccomended pairings: It is traditionally paired with game dishes, grilled meat, braised meat and long ripened cheese. We reccommend to serve at a temperature of 18° and uncork one hour before consumption, to enhance tastes of mature fruit.

Capacity: Bordeaux bottle 75 cl.

Perla

Grape Variety: 100% Chardonnay PGI Sicilian Lands cultivated in the vineyards between the Valley of Temples of Agrigento and the hills in the area of Caltanissetta.

Vine training system: Espalier with planting density of 4.200 plants per hectare and a yeald of 80 quintals; terrains are well drained and varied, mostly clay and calcareous.

Harvest season: Second half of august..

Vinification: Crushing and destemming, and slight pressing before static decantation of must and skin, fermentation in stainless steel tanks, fermentation temperature 15°c.

Wine aging: Three months in allier barriques.

Alcoholic content: 13,00% vol.

Reccomended pairings: Seafood dishes and half-ripened cheeses We reccommend to serve at a temperature of 8° and uncork one hour before consumption, to appreciate delightful tastes of yellow flesh fruits, with an aromatic persistence that implies a persistant finish.

Capacity: Bordeaux bottle 75 cl.

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