Vinification

The grapes are harvested by hand, then they are destemmed and gently crushed to carry out a cold maceration of 8 hours in the press: the Must is thus enriched with a greater quantity of aromas from the skins of the Chardonnay. After pressing, the Must is clarified. The slow fermentation takes place in stainless steel vats, at controlled temperature (less than 20°C) to preserve at best the floral aromas of the grape and the fruity aromas that develop during the process. After 10-15 days all the sugars are converted into alcohol, then the wine is poured into tonneau, where the malolactic fermentation takes place for 20 days, on fine lees. This allows to make the wine softer on the palate and further rich in aromas.

Ageing

The wine is stored in oak barrels (500lt) for 4 months. Follows the refinement in the bottle for at least 2 months, before being released for consumption.

Visual Analysis

Straw yellow, bright.

Olfactory Analysis

Complex bouquet, with notes of exotic fruit such as banana, passion fruit and pineapple, accompanied by hints of acacia and oak.

Gustatory Analysis

Structured and personality, balanced between acidity and body.Notes of exotic fruit and yellow apple, with hints of toasted almonds on the finish.

Serving Suggestions

Serve at a temperature of 12-14 °C, in tulip glass.

Pairing Suggestions

First and second courses based on fish, cold cuts, fresh and semi-mature cheeses such as pecorino.