Cantina Zaccagnini - San Clemente - Chardonnay
METHOD OF PRODUCTION
The crushing, maceration, and filtration of juices is performed completely under vacuum. The fermentation is thermally controlled and all movement of the wine is done without oxygen contact by vacuum aspiration.The selected grapes are grown in the twelve acres San Clemente Vineyard of the Zaccagnini Estate. The fermented juice from the carefully selected grapes, is fined in small oak barrels for 12 months, followed by a fewmonths in the bottle prior to its release.
Full of fresh and zesty flavors, with overtones of tropical fruit, apple and vanilla.
Assertive, full-flavored “country style” cooking such as: Venison or rabbit stew; Ossobuco; Roast leg of lamb; Spaghetti puttanesca; Pasta with sausage, pepper and onions; Roast duck with green peppercorn sauce.
ESTATE & WINES
The 500 acres of the estate of Ciccio Zaccagnini is located in Bolognano, alongside the Rome-Pescara highway, in the province of Pescara. It is situated approximately 30 miles from the coast and about 8 miles from the Maiella Mountain which rises 9,000 ft. The vineyards are located in the cru section called "Colle Morto di Bolognano". Marcello Zaccagnini, the dynamic director of the operation, together with this winemaker, Concezio Marulli, have been protagonists in renovating wine making in Abruzzo. They focus on keeping an eye on tradition while paying close attention to advancing technologies and modernization in the cultivation and processing of their grapes.