GRAPES: Chardonnay

SOIL TYPE: Milici, plateau of marl origin with a high clayey, highly calcareous component, facing east

TRAINING SYSTEM: Spurred cordon

HARVEST TIME: Mid-August

COLLECTION METHOD: Manually in 14 kg boxes

VINIFICATION: The grapes are gently shelled, followed by cold maceration for about 24h and soft pressing with closed lung pneumatic presses and subsequent fermentation at controlled temperature, partly in steel tanks and partly in oak barriques

MATURATION: 12 months in oak and steel barriques with continuous batônnage

ALCOHOL: 14% vol

CLONAL SELECTION: To give life to our family Cru, particular clones of Chardonnay have been selected over time with very small bunches and a very low yield per plant, less than 1kg per plant, obtained also thanks to manual thinning, and a profile very strong aromatic with almost muscat notes.

WORK IN THE CELLAR: Strictly manual harvesting. The free run must begins fermentation in steel, halfway through fermentation it is placed in new and second passage barriques where it will complete fermentation and where it will remain for a year, this will help to enhance and enhance the aromatic precursors of the grape. During the refinement the wine remains on its lees and is subjected to periodic batônnage.

SENSORY NOTES: Light yellow color with green reflections. Mineral nose with references to flint, notes of tropical fruit, fig pulp and candied citrus. The vanilla and thiol notes are light and intriguing. On the palate it is very elegant, full and persistent. A marked balance and freshness make it a wine with great aging potential.