Winemaking Philosophy
The
grape variety of origin is Chardonnay, an international
variety which has found favourable soils and exposures.
After
soft crushing and a short period of cold maceration, the
free run must ferments at a temperature of 18-20 °C to enhance
the varietal aromas.
This
is followed by malolactic fermentation and several months'
ageing on lees to improve the product's complexity and
longevity It is then blended with 5-15% of wine from the
previous vintage aged in barriques, and bottled.
Tasting Notes
Statistical information
