This Chardonnay greets you with aromas of fresh apples, slightly creamy and inviting, hinting at a touch of vanilla. On the palate, those creamy apples continue, mingling with notes of ripe pear and a whisper of lemon zest. The wine is rounded with good acidity, balancing the richness. It finishes with a tart lemon candy snap, leaving a zesty and refreshing impression.
91 POINTS JAMES SUCKLING
90 POINTS WINE ENTHUSIAST
For this wine we use grapes from selected vineyards, which are situated in the Oltradige at an altitude of 450 – 530m above sea level. The specific composition of the soil - dominated by poor gravelly and loamy elements rich in limestone - gives the wine its name.
Cantina Girlan was founded in 1923 in an ancient farmstead from the 16th century. Back then 24 winegrowers laid the foundation stones of what was later to become the winery we see today. The walls, steeped in ancient tradition, and the labyrinthine corridors of the cellar harbour the secrets of state-of-the-art winemaking technology and hold the ideal conditions for ageing our wines.
Today, about 200 greatly committed and motivated winegrowers and their families farm an area covering about 230 hectares of vineyards in the best production areas of Oltradige and Bassa Atesina. Our enologist, Gerhard Kofler, keeps in close personal contact with the winegrowers and provides his professional advice during the growing season. This beneficial exchange of expertise sets the foundations for producing highest quality wines. We pursue the following main objectives: we seek, on one hand, to showcase and promote the historic local grape varieties and on the other, to create impressive characterful wines using international grape varieties yet keeping them closely connected to the land. This is all achieved while respecting nature's flow and rhythms.
Pairing Suggestions: Regarding food pairing Marna Chardonnay is versatile and goes well with vegetarian starters, several fish dishes and also white meat.
Maturation: Gentle whole cluster pressing and clarification by natural sedimentation precede the alcoholic fermentation, of which 50% takes place in stainless steel tanks and 50% in big oak barrels. The wine ages for 6 months on the fine lees and only a part of it undergoes a malolactic fermentation. Before the wine is released on the market a further bottle ageing takes place.
