About this wine
Vineyard and terroir
The Chardonnay grows at 200 m above sea level with western exposure. The Lequio Formation here consists of alternating variably cemented sandstones, sands and compact marls. The vineyard was planted in 1972 at 4,000 vines per hectare, trained on a trellis and Guyot-pruned. Grape yield is 8,000 kg/ha and wine yield is 5,600 L/ha. The wine page classifies the fine, calcareous hillside soil as Typic Ustorthent, whereas the technical sheet identifies it as Typic Haplustept.
Grapes
100% Chardonnay.
Vinification
Harvest takes place from late August to early September. The grapes are destemmed, crushed and chilled to 10–13°C, then softly pressed in a pneumatic press. The must settles for about two days in temperature-controlled stainless-steel tanks at 13°C. The clarified must ferments at 15–18°C for approximately ten days.
Ageing
After alcoholic fermentation, approximately 25% of the Chardonnay is transferred to new 225 L barriques, where it completes malolactic fermentation and undergoes periodic bâtonnage to maintain contact with the lees. The remaining 75% stays on its lees in stainless steel. Total maturation is approximately six months; the technical-features panel gives about two months on lees at 20–22°C for the malolactic stage. The two portions are blended before summer, then bottled and released.
Tasting profile
Intense straw yellow with green highlights. The intense bouquet features banana and pineapple alongside vanilla and toasted notes contributed by oak maturation. The palate is fresh, notably soft and persistent.
Serving and pairing
Serve at 14°C with aperitifs, starters or fish dishes.
Recognition
The 2011 vintage received Three Stars in the 2014 edition of Guida Oro I Vini di Veronelli. The 2010 vintage received the same distinction in the guide’s 2013 edition.
