A uniquely elegant experience, ideal for sharing cocktails, lunches and vegetarian dinners. Innovative, tailored solutions encapsulate the freshness of the Alpine foothills and Mediterranean light onto the precious fabric of purebred Chardonnay.
Climate: cool temperate Mediterranean climate – 1100mm average annual rainfall: – 1590°C heat summation with a 10° base from April – breezy with signi cant temperature extremes in August and September.
Soils: marlstone and leached sandstones
Area: hilly, altitude of 300m asl
Vineyards: 3 distinct plots facing south and southwest, with east-west +north-south orientation of the rows, density 5,000/8,000 stocks/hectare, unilateral cordon Guyot, planted in 2001, yield 0.8kg/stock, 40-60ql/ha, yield 25-40hl/ha
Variety: Chardonnay with different biotypes
Training: organic; rational pruning, disbudding, double topping and leaf stripping on the east or north side before harvesting
Labour: 700 h/ha per year of manual labour
Harvest: grapes are hand-picked into perforated crates in September
Mashing: grapes are sorted and soft pressed in two turns
Maceration: cold soaking with the “ripasso” technique
Fermentation: controlled temperature, selected indigenous yeasts, racked into acacia and oak kegs, batonnage
Re nement: in wood barrels in winter and spring, cold stabilisation and bottling in early summer