Painstakingly-selected fruit and a very particular vinification process have resulted in a wine remarkable for its personality and fragrances, qualities gently enriched by cask ageing.
Immediately after the grapes are hand picked into shallow boxes, the whole clusters are delicately pressed and fermentation begins in wooden barrels with cultured yeasts. Ageing in wood on the lees lasts about one year with repeated bĂ˘ttonage. Ageing continues in the bottle for about 12 months.
Chardonnay grafted on Kober 5BB. Vineyard layout: 2,2 m x 0,8 m. Vine trellising: guyot
5.000 vines per 2,5 acres
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA
No more than 9,000 kg every 2,5 acres
colour: deep straw yellow
bouquet: ripe tropical fruit, pungent spice
alcohol content: 13,00 % Vol.
total acidity: 5,50 g/l
dry extract: 25 g/l
The taste is warm, full and inviting, with a sweet hint of vanilla, great persistence and sapidity.
SUGGESTIONS FOR SERVING
As an aperitif or throughout the whole meal, with lighter meats or fish and seafood dishes. Aged cowâ€™s milk cheeses.
THE BEST SERVING TEMPERATURE IS: