Italo Cescon
Chardonnay
Piave, Veneto, Italy
2011 - чуть животно и травянисто, галеты, цитрус, просто. 15/20 (84/100)
2011 - чуть животно и травянисто, галеты, цитрус, просто. 15/20 (84/100)
Jun 16th, 2014At the Hotel Villa Cipriani in Asolo (location feature not working on delectable)
At the Hotel Villa Cipriani in Asolo (location feature not working on delectable)
Jul 25th, 2026
Maybe the best chardonnay I've had so far. Crisp and well balanced. Easy to find since there's a piece of vine tied to it.
Maybe the best chardonnay I've had so far. Crisp and well balanced. Easy to find since there's a piece of vine tied to it.
Jun 3rd, 2024
I needed a non-oaky Chardonnay for cooking. This did the trick. It did not sour or bitter. As a drinking wine, my husband and I found this to be smooth with no lingering bitter after taste. My taste buds perceived crisp green apples. Starts crisp ends smooth. Color is pale yellow with a touch of green. I liked this wine COLD.
I needed a non-oaky Chardonnay for cooking. This did the trick. It did not sour or bitter. As a drinking wine, my husband and I found this to be smooth with no lingering bitter after taste. My taste buds perceived crisp green apples. Starts crisp ends smooth. Color is pale yellow with a touch of green. I liked this wine COLD.
Sep 11th, 2017
Tasted 16/10/2016
Color says it all... This Chard gone thru its peak unfortunately. Some elegance and vitality left, lucky me! )
Flash chill of must, light pressing, fermented 15 days at 12°-14°C.
Was 3 months on its lees in stainless steel vats, then 6 months in bottles.
Dark yellow to amber, orangey glitters.
Tangerine peels, apricots, peaches. Whiff of wheat crust, camomile, nutmeg and withered grass.
Light-plus bodied palate, shadowed acidity. Quite flat and boring. Orange, yellow apple, apricot drink.
Unimpressive finish copying palate.
Was ok with grilled seabass and Greek salad.
Tasted 16/10/2016
Color says it all... This Chard gone thru its peak unfortunately. Some elegance and vitality left, lucky me! )
Flash chill of must, light pressing, fermented 15 days at 12°-14°C.
Was 3 months on its lees in stainless steel vats, then 6 months in bottles.
Dark yellow to amber, orangey glitters.
Tangerine peels, apricots, peaches. Whiff of wheat crust, camomile, nutmeg and withered grass.
Light-plus bodied palate, shadowed acidity. Quite flat and boring. Orange, yellow apple, apricot drink.
Unimpressive finish copying palate.
Was ok with grilled seabass and Greek salad.
Konstantin had this 10 years ago
Konstantin had this 10 years ago
Feb 16th, 2016
