The Wine: excellent drinkability thanks to its intense aromatic freshness
Soil: an excellent texture and the presence of active calcium foster the biosynthesis of aromatic compounds
Planting Density: 2000 – 2200 plants / ha for old “tendone” pergolas, 4500 – 5000 plants / ha for young counter espaliers.
Training System: one fruiting cane for “tendoni”, spurred cordon for counter espaliers
Vines: 100% Chardonnay.
Vinification Technique: soft crushing, controlled-temperature fermentation at 15°C in stainless steel containers and ageing on fine lees.
Malolactic Fermentation: carried out partially and in special years.
Ageing Technique: ageing and stabilization in stainless steel tanks for 6-8 months with frequent batonnage; further ageing for a few months in the bottle.
Organoleptic Features: straw yellow colour with greenish glints; marked scent of floral and fruity aromas.
Serving Temperature: 10 – 12°C
Alcohol Content: 13% by Vol.
Certifications: REG. 2092/91 ICEA, BIOSUISSE.
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