The Chardonnay grapes are carefully selected from low-yielding vineyards in Puglia and Sicily, two Southern Italian regions, where this varietal can fully ripen.
VINE TRAINING AND DENSITY:
The vines are trained using the Spalliera and Guyot method, at an average density of 5,500 vines per hectare.
The grapes are carefully hand-picked in mid to late August.
After the harvest, the bunches are de-stemmed. Fermentation takes place in contact with the skins at a controlled temperature of 16°C, in stainless steel tanks and terracotta amphorae.
After fermentation, the wine remains in contact with its skins for 45-60 days.
The skins are then gently pressed and separated from the wine, which remain on its lees, in stainless steel tanks, terracotta amphorae and barriques.
50% of the wine is aged for 5 months in French and American barriques.