The grapes are hand-picked into small boxes. After a gentle pressing, the must is fermented in stainless steel at cooltemperature, around 65° Fahrenheit. About half the wine is subjected to malolactic fermentation, and the wine is aged on the lees in stainless steel for about 6 months. The bottling takes place at the beginning of May
Tasting notes: the nose is fruity, with hints of toasted bread. In the mouth the wine is full and harmonious, acidity giving freshness and length. The wine will ho
ld for some years in the bottle.
Accompaniments: antipasti, first courses, all kinds offish, also an attractive aperitif.
TYPOLOGY: Langhe Chardonnay