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Grapes used: Inzolia (50%) - Chardonnay (50%)
Yields per hectare: Inzolia 90 quintals/ha - Chardonnay 55 quintals/ha
Harvest: Inzolia in mid-September - Chardonnay in early August.
Bottling: two batches.
FERMENTATION:
Method: thermo-controlled fermentation in stainless steel tanks.
Temperature: 16-18°C. for about 10 days.
Aging: on yeasts for approximately 4 months after the harvest.
Aging capacity: it is appreciated from 6 months after the harvest up to 2 years later.
Deep straw yellow colour.
Perfume: floral hints of broom flowers and ripe fruit are enhanced.
Palate: has a strong and authoritative structure.
It has a good freshness and pleasantness which, combined with the varietal fragrances from the grapes of origin, make it unique in its kind.
Sale to minors is prohibited. Alcohol abuse is harmful to your health. Consume in moderation!
