dry, fruity, fresh, mineral white. Good food companion
Green melon, green pears, gooseberry, green apples. Very dry, light bodied, refreshing, mouthwatering acidity, pleasant lightly bitterish aftertaste.
soft cheeses or moderately matured, fish dishes, cold cuts
500 meters altitude, 5 000 vines per ha, south exposure, medium clayey, rich in calcar, marl sands and alberese. Harvest 7 tons/ha.
maturation of the wine in tonneau (500 lt oak barrels) for 4 months. Follows aging in bottle, at least 2 months.
Vinification: manual harvest, ripe bunches selection. After destemming and soft crushing, cold maceration is carried out for 8 hours in the press: the must is thus enriched by a greater quantity of aromas from the skins of Chardonnay. Follows pressing and clarification of the must. Slow ferrmentation in stainless steel tanks below20°C. Adter 10-15 days wine is racked into tonneau for 20 days malolactic fermentation on fine lees to make it softer and enrich the aromatic profile.
only 5000 bottles produced. Residual mass of the grapes in wine is 65%