GRAPES: Chardonnay 100%.
ALTITUDE: ≈ 500 m.a.s.l.
YIELD PER HECTARE: ≈ 75 q.
TERRAIN: calcareous, clay.
PLANTING DENSITY: ≈ 4.400 vines/ha.
VINE-TRAINING SYSTEM: Guyot.
VINIFICATION: soft pressing with very low yields.
FIRST FERMENTATION: autochthonous yeast (free-run must).
REFERMENTATION IN THE BOTTLE: selected yeast.
REFINEMENT ON YEASTS: > 40 months.
RESIDUAL SUGAR CONTENT: < 6 g/l.
PRODUCED BOTTLE: ≈ 10.000.
BOTTLING: WITHOUT SULPHITES.
Color is bright light gold.
Foam is creamy.
Perlage is fine and continuous.
Aroma is fresh and crisp: citrus hints of lime and citron being extended to flower accents of chamomile and tropical fruit (banana).
Palate is fine and fresh. The freshness is emphasized by citrus fruit and fresh mint.
WINE – FOOD
The fine effervescence and the light hints of citrus and bread crust of Bollabiòtt take you from aperitif to dessert.
The grape variety (Chardonnay) and the dosage (brut) well balance the sweet tendency of carbohydrates in pasta and rice starch.
Bollabiòtt is excellent with shellfish, because it follows the sweet tendency and brings out the flavor thanks to the freshness and the fine bubbles.
The hints of cedar and the continuous bubbles go well together with natural salinity of fish like anchovies and savory dishes like cod and stockfish.
Bollabiòtt goes well with seafood such as oysters, clams, and mussels, because it balances the sweet salinity and brings out its flavor.
It manages and well balances second courses made of fatty fish such as salmon, swordfish carpaccio, tuna, and smoked sturgeon.
The freshness and good acidity enhance typical Japanese dishes such as sushi and sashimi.
The citrus notes, floral hints and brut dosage are ideal with desserts (not too sweet), as fruit cakes.