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Winemaking and Refinement
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It is produced exclusively from Chardonnay grapes grown in highly dense rows (from 4,000 to 5,000 vines per hectare).
Chardonnay is usually harvested in early September and, thanks to the low yields per vine, a good acidity level and an excellent sugar content are obtained at the same time.
After careful soft pressing of the grapes and careful selection of the free-run must, we move on to the fermentation phase which develops over a period of 6–8 days.
Subsequently, the temperature of the wine is reduced in order to avoid the start of malolactic fermentation.
It can be stored for approximately 3–4 months in steel.
Bottling is scheduled for early this year.
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