VINEYARDS AND PRODUCTION AREA: Tuscany. Limestone-clay alluvial soil located at 200/400 meters above sea level
GRAPES: 100% chardonnay.
VINIFICATION: The grapes are hand-picked and undergo soft pressing by cold settling for 24-36 hours. The juice is later transferred, fermented and daily batonnaged in French oak barriques and matures on fine lees. The process ends with spontaneous malolactic fermentation in barrique for about 12 months.
IDEAL SERVING TEMPERATURE: 12 ° – 14 ° c