Chardonnay is planted in espalier with a double guyot pruning system, with 4500 plants per hectare and a production of 2 kg of grapes per plant. The handling begins with the pruning of the buds and then the one of the bunches, while treatments and fertilizing follow the farming philosophy of low environmental impact. The collection happens when grapes maturation is complete and on average it is at the beginning of September.
After a short cryo-maceration using extraction enzymes, the grapes are subjected to a soft pressing and the must obtained is statically decanted at low temperature. Clear must is fermented in steel tanks with temperature control and using selected yeasts. Wine refines on its lees at a low temperature until bottling. A 30% of wine is fermented in barriques and subsequently added to the one fermented in steel, increasing the organoleptic complexity of the product in structure and body.
Straw-yellow colour with greenish highlights, fragrance of Golden Apple and banana with a note of tropical fruits and sweet spices, in particular vanilla. Combined with a slight note of wood from wood fermentation. Soft and delicate to the taste with a powerful and fine structure.
The ideal one to match with cooked and raw fish dishes, in particular shellfish mollusk. Recommended also for pasta seasoned with vegetables and “primo sale” cheese.
Service temperature recommended: 12°C
Alcohol: 13%vol - Total acid level: 5,2g/L - pH: 3,40 - Sugar: 2 g/L