Grape Variety

100% Chardonnay

Production Area

Municipalities of Telve, Scurelle, Castelnuovo, Castel Ivano
Altitude varying between 350 and 500 m a.s.l.

Soils
Light soils of volcanic origin
shallow on the south-facing slope,
deeper and more calcareous soils on the north-facing slope

Training System
Guyot espalier with approximately 6000 vines/ha and a production of
approximately 80q/ha

Harvest and Vinification
Grapes are hand-harvested into crates of approximately 2q
in the first ten days of September.
Soft pressing with whole grapes and static cold decantation of the musts (10°C).
Fermentation in steel at a controlled temperature of approximately 16 - 17°C.
Malolactic fermentation also in steel, racking and further aging in steel until the following spring.

Tirage

Performed in the spring following the harvest
(March)

Aging on lees
At the end of the secondary fermentation in the bottle, lasting
approximately 30-40 days, the bottles rest on stacks,
in cool and dark places for a minimum period of 15 months
(Trentodoc regulations)

Remuage and Disgorgement

After the months of maturation in the bottle, remuage and disgorgement are carried out, where the "liqueur d'expedition" is added, composed mainly of aged wine from multiple vintages, stored and aged in oak barriques.

Analytical Data
Alcohol content: 12.5% vol, Residual sugars 3 g/L, pH 3.10,
Total acidity 7.5g/L

Ideal as an aperitif to accompany fish dishes.