The Chardonnay grapes are carefully selected form low-yielding vineyards in the regions of Puglia and Sicily. These two Southern Italian regions are ideal for the proper maturation of this grape variety.
Training method includes both the Spalliera and the Guyot method, with an average plant density which ranges of 5.500 plants per hectare.
Manual picking in mid to late August.
The grapes are de-stemmed and delicately pressed. The resulting must is chilled to 12°C and left to rest to separate the impurities. Fermentation begins in stainless steel tanks, to be then completed in American oak barriques. The duration is 7 - 10 days at a controlled temperature from 17 ° C to 18 ° C.
Following the fermentation, the wine is left on its lees in the barriques for a further 5 to 6 months. Frequent batonage is carried out to stir the wine and maximize extraction from the lees.