About this wine
Vineyard and terroir
The Chardonnay and Pinot Nero grow in Cellatica, Lombardy, at 350–430 m above sea level. Warm, sunny summer days and cool nights allow the fruit to ripen while retaining acidity. The Campiani hills contain a dense network of underground springs that have gradually deposited mineral and organic particles of differing compositions, creating a complex mosaic of predominantly clay soils rich in limestone, minerals and organic matter.
The vineyards are planted at 7,000 vines per hectare, with some vines reaching 50 years of age. All vineyard work is carried out by hand, with an emphasis on biodynamic farming principles. Low rainfall and a constant warm breeze restrict the development of diseases including downy mildew and botrytis, reducing the need for protective treatments.
Vinification
The grapes are harvested by hand in the first half of August, then slowly pressed and the must is allowed to settle. Fermentation begins spontaneously with native yeasts and without temperature control; malolactic fermentation is prevented. Secondary fermentation takes place in bottle with added grape sugar.
After disgorgement, each bottle is topped up solely with wine from other bottles of the same batch, without added sugar or dosage liqueur.
Ageing
The base wine matures for seven months in 225 L French oak barrels. Secondary fermentation and maturation in bottle last 69 months.
Label / history
“Pas Opere” denotes the practice of topping up after disgorgement only with wine from the same batch, without added sugar or dosage liqueur. Production amounted to just over 1,000 bottles.
