About this wine
Vineyard and terroir
The Chardonnay grows in Cellatica, Lombardy, on the Campiani hills at 350–430 m. Warm, sunny summer days and cool nights allow the grapes to ripen while retaining acidity. A dense network of underground springs has deposited mineral and organic particles over time, creating a complex mosaic of predominantly clay soils rich in limestone, minerals and organic matter.
The vineyards are planted at 7,000 vines/ha, with some vines up to 50 years old. They are cultivated with an emphasis on biodynamic principles, and all vineyard work is performed by hand. Low rainfall and a constant warm breeze restrict the development of downy mildew, botrytis and other major vine diseases, reducing the need for protective treatments.
Vinification
The grapes are harvested by hand in the first half of August and pressed directly. After the must has settled, it ferments spontaneously with native yeasts in barriques. Malolactic fermentation is prevented. Secondary fermentation takes place in the bottle with the addition of grape sugar.
Ageing
The base wine rests for seven months in 225-litre French oak barrels. Secondary fermentation in bottle lasts 44–46 months. After disgorgement, each bottle is topped up solely with wine from other bottles in the same batch, without added sugar or dosage liqueur.
Label / history
“Pas Opere” refers to the practice of topping up the bottles after disgorgement with wine from the same batch rather than adding sugar or dosage liqueur.
