VINIFICATION PROCESS : Hand picking and immediate light pressing, with no use of SO2, followed by 15-day fermentation at 20°C in stainless steel. Four months’ maturation on the fine lees and six months’ additional bottle ageing.
SENSORY PROFILE : It is a blend of eight outstanding chardonnay clones from our vineyard next to a small church in the hamlet of Monacesca; it dates back to 1000 AD and has been completely restored. Short pruning and radical cluster thinning have produced a wine with generous varietal aromas, and of remarkable depth and succulence. The minerally character of its finish, a hallmark of its terroir, makes its especially distinctive, and an appealing complement to dishes featuring fish.
SERVING TEMPERATURE : 10-12°C
PRODUCTION QUANTITY : Ca. 6,000 750 ml bottles
CELLARING POTENTIAL : From 3-5 years