From the vinification of the grapes Chardonnay and Pinot Nero you obtain this classic method wine with intense body and perfumes, slight aroma of yeast, strong and versatile character, suitable for all occasions.


Chardonnay clusters are hand-picked into shallow boxes, then the two types of grapes are gently crushed separately. After fermentation the wine is drawn off the gross lees. The wine is then stored in steel tanks and bottled the following spring, and cultured yeasts added. After at least 24 months on the lees, the bottles are manually riddled, and the wine is disgorged and bottled.
Chardonnay. Vineyard layout: 3,2 m x 0,8 m. Vine trellising: Trentino pergola and guyot system.
3.000 vines per 2,5 acres
Short pruning; organic fertilizer in alternate years; in-row cover cropping; drip irrigation as needed. Organic cultivation with ICEA certification.