This wine was born out of the bet of developing a Tuscan wine inspired by the northern Borgogno but with a clear Mediterranean outlook.

We wanted a wine that would manifest the strength that sunlight confers to Chardonnay grown at these latitudes, without compromising on the freshness of its aroma and the balance between sapidity and acidity.

The fermentation in barrique, followed by an eight months refinement period on the lees, produces a wine with intense aroma of citrus and acacia. The mixing of the lees (“batonnage”) confers the wine a solid structure and ripe fruit aromas that complete the naturally present minerality from our soil.

Varieties: Chardonnay 100%

Extension and exposure of the vineyard: 1 Ha Full North

Age of the vineyard: 15 years

Altitude: 200 m a.s.l.

Soil: Lacustrine clay with disgregated igneous rock

Planting density and training method: 5200 plants/ha Spurred cordon

Harvest method and period: Manual harvest, last week of august

Wine making process: 36 hours-cold maceration on skins, prior to pressing, temperature-controlled alcoholic fermentation and malolactic fermentation

Yeasts: Cultured 

Aging: 8 months in tonneaux with bâtonnage of the lees

Alcohol volume: 13° Vol.

Total acidity: 6 gr/l

Free sulfur dioxide: 20 mg/l

Aging potential: 5 years

Tasting notes
Colour: Deep straw with gold highlights
Bouquet: Intense aromas of citrus fruits and intensi di agrumi e di acacia.
Taste: Bâtonnage of the lees gives a strong structure with long aftertaste of ripe fruit completing the minerality given by soil.

Serving temperature: 12°

Food pairings: Clam sauté, tagliolini with lobster sauce, red seabream in crazy water, stewed cod fish, freshspring pecorino, Parmigiano reggiano.