Shop

Our chardonnay plot is situated on the border with  Alto Adige, where  about  3200mt2 of vines were planted in 1960. We produce around  18 Htl or 2400 bottles.

The grapes are harvested  in 2 separate phases: early and late, end of August, mid September.

The grapes are picked strictly in the morning before 10.30  in 15kg boxes and by 11 am the berries are pressed in the  lung press.

The more mature bunches selected for the first harvest are fermented in new wood 500 lt tonneaux at low temperature (below 18°C) for approximately 12 days.  When the fermentation process is concluded it is allowed to rest on the lees in steel tanks until February.

The second late harvest takes place once the grapes have completely matured.  70% of these grapes are also fermented in new wood 500 lt tonneaux at low temperature (below 18°C) for approximately 12 days. They are then decanted and placed in barriques until February. The remaining 30% is not pressed at all but is allowed to fermet with the skins for approximately 20 days. This portion of the wine undergoes manolactic transformation.

In February the wines are assembled: 12 Htl are prepared for bottling which will take place in May and the remaining 6 Htl go back  to the tonneau until  September when they will be bottled for our Reserve Chardonnay.