| Grape varieties |
40% Chardonnay, 30% Fiano, 30% Verdeca |
| Harvest |
Chardonnay third decade of August, Fiano and Verdeca third decade of September. The grapes are harvested and vinified separately. |
| Vinification |
After soft pressing, they undergo pre-fermentative cryomaceration for about 6 hours at 10 °C. Verdeca vinified in white, Fiano with 4-hour maceration, Chardonnay with 12-hour maceration. Afterwards, the cleaned must ferments at 14 °C for about 20 days, each grape with its own yeasts. The Chardonnay ferments 60% in steel and 40% in barriques. It is kept in wood for 6 months where malolactic fermentation takes place. The Verdeca and Fiano ferment in steel. At the end of the ageing period the wine is blended and bottled. Verdeca and Fiano do not undergo malolactic fermentation, Chardonnay does. |
| Ageing |
Chardonnay 6 months in barriques. Fiano and Verdeca 6 months in steel on fine lees. After bottling, the wine rests for a further 12 months in bottle. |