Diamantino BIO

Diamantino BIO

Diamantino 2018 BIO
Garda Bianco D.O.C. BIO

Bottle 750 ml e
price 8 €

Diamantino BIO is a wine made from carefully selected organic Chardonnay grapes. Produced according to the traditional method, exclusively with grapes of the Company, in the suggestive hilly area of Fumane, in a place called Costa, with South-South-East exposure. Its production is limited.

Caratteristiche climatiche dell’anno

Season characterized by an early sprouting of all vine varieties, of about 6-7 days compared to last year, the frequent rains alternated with sunny days with temperatures above the seasonal average of the period favored an almost luxuriant development of the first shoots and of the bunches then. The rains of April also, however, also favored the maturation of the spores of the mildew that from late May to mid-June triggered a succession of infections, first on the leaf and then directly on the bunches. The flowering period, therefore, was characterized by low temperatures and continuous leaf wetting which made the strategy of defending the vine complicated. From germination onwards we can define that it has undergone a tropical climatic trend, characterized by strong and abundant rainfall alternated with hot and sultry days.

Note degustative

Straw yellow colored wine with the aroma of fruit and honey.
Fresh, rich and persistent taste.


It goes well with all the traditional Venetian dishes of both fish and meat. It is suggested to serve at a temperature of 10 ° – 11 ° C.

Name: Garda bianco D.O.C.
Vines: Chardonnay
Territory: Valpolicella Classica.
Location: Fumane di Valpolicella – 5,59 hectars
Altitude: 220 to 350 m s.l.m
Exposure: South-Southeast
Soil type: mainly rocky limestone with clay veins
Training system: spin
Planting density: 3500 pnt/Ha
Harvest: manual harvesting done in September
Vinification: soft pressing
Fermentation: in steel at a controlled temperature
Fermentation temperature: 18/20°C
Fermentation time: 15 days
Malolactic fermentation: in steel barrel
Dati analitici:
Alcohol content: 12,50% Vol
Total alkalinity: 5,40 g/I
Residual sugars: 0,6 g/I
Dry extract: 19,3 g/I
Free SO2: 9,5 mg/1
Total SO2: 97 mg/1
pH 3,36

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