The birth of the 2018 Chardonnay

Attems Chardonnay vineyards included plantings from 1964 and 2002, positioned between approximately 60 and 130 m above sea level. Their soils combined Eocene marl and sandstone formed by seabed uplift about 50 million years ago with well-drained alluvial deposits rich in stones and sand.

The 2018 season featured an unusually warm April followed by an even warmer summer. After the August heat, light leaf removal exposed the bunches to the sun. The grapes were harvested by hand in mid-September after achieving full aromatic ripeness while remaining healthy.

The grapes were softly pressed and the must settled for 24–48 hours. Clear must fermented for 15 days at 15–17°C in stainless steel and, for 20% of the volume, new oak barrels. Malolactic fermentation was avoided. Maturation continued for four months on noble lees, which were regularly resuspended.