Structured, expressive and elegant.
An atypical Chardonnay, fermented 5 days on the skins and passed on the fine lees of Malvasia that enrich its bouquet
50% early harvest in the second half of August, soft pressing of the grapes and separation of the must from the racked skins in stainless steel tanks and refrigeration for 12/24 hours to allow natural decanting in the must; white vinification at controlled temperature (about 18 ° C) for about 3 weeks. 50% harvest when fully ripe in mid-September, crushing-de-stemming and fermentation in contact with the skins for 5 days, then drawing off and fermenting in white for about 2 weeks; 1 ° racking on the fine lees of Malvasia di Candia fermented on the skins.
18 months in stainless steel, minimum 6 months in the bottle
Province of Pavia Protected Geographical Indication
Borgo Priolo (PV) - Pavarolo, Italy
Loam with limestone marl outcrops
200 m a.s.l
4.000 vines per hectare
Organically farmed grapes
80 q/ha – 60 hl/ha
By hand in mid-August / mid-September