ChardonnayAlto Adige D.O.C.

Vinification and ageingSavoury, fruity and fresh

The grapes undergo two different types of vinification: some are gently pressed whole; this is followed by vinification with low temperature fermentation partly in steel and partly in previously used wood (about 33% of the grapes). The rest of the grapes undergo a short period of maceration on skins in the press, lasting overnight, followed by fermentation in steel.

All the batches are kept separate and left on the fine lees until August in the year following the harvest. The wine then ages in the bottle