Valcanzjria

Chardonnay Carricante Albanello

Tutti i vini

Valcanzjria

Life is the art of encounter. The meetings of different souls. The harmony of opposites. On the one hand are the flavours of the native Carricante, which has been expressing intense aromas for many years. And, on the other hand, the roundness of Chardonnay, a vine that is well situated in the soils and climate of Chiaramonte Gulfi and that, from the spring following the harvest, gives a fuller taste to this Valcanzjria. A balance of freshness and intensity to delight the palate.

The vineyard

The grapes used for the vinification of Valcanzjria come from Vigna Muti, located in Chiaramonte Gulfi in Val Canzeria. Located at 400 m above sea level, it has a temperate Mediterranean climate, characterised by significant ranges in temperature. Its soil is calcareous and moderately clayey (modified sapling). The non-irrigated vineyard yields no more than 80 quintals per hectare.

The vines

Chardonnay has adapted well to the Sicilian pedo-climate in areas with significant temperature variability and without excessive heat, such as the mid to high hills and the slopes of Etna. In these conditions it matures gradually, improving its complexity and enriching the variety of its aromas.

Carricante, a rare vine which is native to Etna, is widespread at the highest altitudes of the volcano and in the Ragusa area where it is in contact with other local vines such as Albanello. As a late variety, if grown as a small tree and properly vinified, it produces white wines of great stature, with a fresh and complex nose of apple, orange blossom and anise, as well as a typical acidity that gives it structure and longevity.

Vinification and refinement

The grapes, harvested at the beginning of September, are vinified in steel tanks, where they can briefly rest. The wine is bottled in the spring following the harvest, after malolactic fermentation, and left to age for a few months in the bottle before being released on the market.

Food pairings

classic white for pairing with fish, this goes well with well-structured dishes, elaborate first courses, as well as white meats and medium-matured flavourful cheeses. We recommend a serving temperature of between 12 and 14 degrees.

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