GRAPES:
100% Chardonnay
VINEYARD AREA:
The Chardonnay grapes are carefully selected form low-yielding vineyards in the regions of Puglia and Sicily. These two Southern Italian regions are ideal for the proper maturation of this grape variety.
TRAINING:
Training method includes both the Spalliera and the Guyot method, with an average plant density which ranges of 5.500 plants per hectare.
HARVEST:
Manual picking in mid to late August.
VINIFICATION:
The grapes are de-stemmed and delicately pressed. The resulting must is chilled to 12°C and left to rest to separate the impurities. Fermentation begins in stainless steel tanks, to be then completed in American oak barriques. The duration is 7 - 10 days at a controlled temperature from 17 ° C to 18 ° C.
AGEING:
Following the fermentation, the wine is left on its lees in the barriques for a further 5 to 6 months. Frequent batonage is carried out to stir the wine and maximize extraction from the lees.
ALCOHOL:
13%