Selected Organic vineyards in the province of Trapani, in the southern part of the Island of Sicily.
PLANT TRAINING & DENSITY:
Training method includes both the Spurred Cordon and the Guyot method, with an average plant density of 5500 plants per hectare.
Manual harvest occurs in the middle of August. Harvest is carried out only during the cooler parts of the day.
The Chardonnay grapes are de-stemmed and then softly pressed. The must is then chilled to 10’C and left to rest for 48 hours. Fermentation is carried out in stainless steel tanks and using selected yeasts. The fermentation lasts approximately 10 days at a controlled temperature of 17’C. Following fermentation, the wine is chilled down to 10’C to avoid malolactic fermentation and left on its lees for approximately 20 days to maximize its aromas.