GRAPES: Chardonnay 100%.
ALTITUDE: 500 m.a.s.l.
YIELD PER HECTARE: 70 q.
TERRAIN: calcareous, clay.
PLANTING DENSITY: ≈ 4.385 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: > 60 months.
RESIDUAL SUGAR CONTENT: < 1 g/l.
PRODUCED BOTTLE: ≈ 12.000.
BOTTLING: WITHOUT SULPHITES.
The color is bright light gold.
The foam is creamy and the extra-fine and continuous perlage increases voluptuous “fountains”.
The aroma is lively and well-balanced: elegant citrus tones of tangerine and lemon go well together with hints of fresh mint, basil, and wildflowers.
Thanks to a long bottle-ageing on the yeast, our zero dosage is dry and, vertical and the citrus fruit is amplified on the palate.
WINE – FOOD
Dumà Vin is great as an aperitif, harmonizing and bringing out delicate and saline foods such as goat cheeses, caviar, and shellfish.
It is a good match for main courses made of fish, such as the classic spaghetti with seafood or bigoli in sauce.
The citrus notes, the fine perlage and the low sugar residue (pas dosé) well balance a nice fried “paranza” or a classic Japanese tempura.
The fresh acidity goes well together with dishes based on bluefish such as sardines or grilled mackerel.
Thanks to the delicate hints of white flowers and citrus notes, it goes very well with white meat and grilled vegetables.
The typicality of Chardonnay and the low sugar residue (pas dosè) create a perfect balance with raw fish such as shrimps, sea dates, and fish carpaccio.