Grape varieties: 85% Chardonnay – 15% Pinot Nero

vineyard

Altitude: 200–250 m above sea level Soil: Sandy-loamy subsoil Training system: Guyot Planting density: 5,500 vines / ha Yield per hectare: 90 quintals / ha

grape harvest

The harvest is done entirely by hand . The grapes are placed in crates with a maximum weight of 17 kg. It usually takes place in the second or third decade of August – with selection both in the vineyard and by sorting in the cellar.

Vinification

The grapes are gently processed using pneumatic presses, with gentle pressing and separation of the so-called Mosto Fiore (pre-must). The first alcoholic fermentation takes place in stainless steel tanks under constant temperature control. About 10% of the Chardonnay is aged in wooden barrels until the spring after the harvest when the tirage (bottling for the second fermentation) takes place. This is followed by bottle fermentation with maturation on the yeast .

Maturation on the yeast:

At least 22 months

Dosage during disgorging:

6 g/l

Analytical values:

Alcohol content: 12% vol. pH value: 3.10 Total acidity: 6.2 g/l

Serving temperature: 7 °C