| Grape varieties |
20% Chardonnay, 80% Vermentino |
| Soil composition |
Vineyards with sandy soil. |
| Harvest |
Harvesting done by hand, from 20th August for the Chardonnay and from 5th September for the Vermentino, at dawn to maintain the characteristic varietal notes of these grapes |
| Vinification |
Grapes are transferred to the winery on small boxes cooled down by dry ice to keep them at a lower temperature; then the grapes are carried straight to the press (without crashing) where in a cold and static environment we obtain a fine first-pressed juice. Subsequently, the static decantation allows to implant selected yeasts on the pure must. Prolonged fermentation at a controlled temperature (16 °C) enables to keep the wine “fining” on the fermentation-lees for approximately 40 days. The product is frequently pumped over to optimise the fermentation process. The vinification is done separately for each varietal on stainless still vats. On a second stage, the Vermentino and Chardonnay wines are blended together; this blend will then rest on small concrete vats for about 3 months to complete the maturation and a natural stabilization of Samas, which is not filtered nor clarified. |
| Pairing |
It matches very well all fish-made dishes, any white meat or it can be simply savoured as aperitif. |