Luretta Principessa is golden yellow in the glass, with a rich, mouth filling mousse. The nose reveals intense aromas of ripe fruit and white flowers. The palate is savoury, fresh and layered with intense mouth-watering acidity that leads to a lengthy, yeasty finish.
Chardonnay is the world’s most famous white-wine grape and also one of the most widely planted, with the most highly regarded expressions of the variety coming from Burgundy and California. Climate plays a major role in dictating which fruit flavours a Chardonnay will have. Broadly speaking, warm regions such as California tend to give more tropical styles. While many Chardonnays have high aromatic complexity, this is usually due to winemaking techniques (particularly the use of oak) rather than the variety’s intrinsic qualities. Malolactic fermentation gives distinctive buttery aromas. Fermentation and/or maturation in oak barrels contributes notes of vanilla, smoke and hints of sweet spices such as clove and cinnamon. Extended lees contact while in barrel imparts biscuity, doughy flavours.
The Colli Piacentini which give the DOC its title are the hills to the south of Piacenza, Emilia-Romagna’s most westerly city. These are the foothills of the northern Apennines, which run northwest to southeast through Emilia-Romagna, providing a patchwork of terroirs among their peaks and valleys. Many of the vineyards of the Colli Piacentini are planted on the rolling hills leading up to the northern slopes of the Apennine Mountains. The vineyard soils are composed of a mix of clay, marl, sand and sandstone from the Pliocene epoch.
The rocky soils of the Apennine hills are laced with calcareous marl, shale and pockets of limestone. The grapes are kept struggling for water, striving for better bunches and less canopy. The strong ocean breezes, as well as the winds coming through the Apennine passes, thicken the skins and aid in polyphenolic structure. Biodynamic processes, without the use of fertilizers, are followed in these single spur-cordoned vineyards.
Traditional method sparkling. 24 day fermentation in stainless steel followed by 18 month aging on lees.