||Sambuca di Sicilia (AG) 200/250 metres
|Composition of the land
||From shallow to very deep soil, medium texture: good presence of stones, slightly calcareous with sections of deep vegetable matter.
||Vertical trellis; bilateral Guyot
|Yield x hectare
||9 tonnes; 2,2 kg per vine
||Chardonnay 10th to 20th August, Grecanico 25 to 30th September
||15°C in steel tanks, 20°C in barrels
||Stainless steel tanks. Part of the Chardonnay is fermented in 225-litre new Allier oak barrels
||The grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with a selected pure yeast.
||After fermentation 90% of the grapes are aged in stainless steel tanks and matured on lees for six months. The remaining 10% of Chardonnay ferments in oak barrels and is mixed with the rest in March
||Ideal with sea food first courses, with shell fish and with light soups based on vegetables or with fish soups.