Technical Notes: complexity and fullness. Harvest on 23rd August for the freshest and most aromatic batch, and on 2nd September for the most mature and concentrated batch, to macerate with the skins. The former was gently pressed in a pneumatic press and fermented for 15 days in a steel vat. The latter was de-stemmed and the must was macerated for 9 days, then the skins were separated and the fermentation was continued for another 9 days. In total there were four spontaneous fermentations, two for each type of ripening.
Refinement: every batch followed its course of evolution depending on its potential and oenological characteristics. Part of the wine was refined in a steel vat (40%) and part in barrels of second passage (60%). During the refinement periodical batonnage and tastings were carried out. The assemblage of the batches was effectuated on 18th August, 2012. The wine remained another year in refinement in the vat, where it underwent the natural process of stabilization and the first part of the evolution of its components. The malo-lactic fermentation did not take place.
It was bottled on the 29th and 30th July 2013, almost two years after the harvest.
Tasting Notes: olfactory richness and intensity, the herbs and candied white fruits are particularly evident. Volume and full bodied in the mouth, backed by good acidity that allows great evolution over time. This wine is expressive, the original aromas continue to grow in the glass and stimulate the imagination. Freshness and length contrast its oiliness. It has some subtle hints of apricot and pineapple that have not been present in our other chardonnays, due to drier years. It is easy to fall in love with this wine.
Tasting advice: in 2014 to find its young resolute vigour, from 2015 to discover more evidently the notes of herbs and minerality. We suggest that you decant the wine at least three hours before serving to release the flavours and enhance the taste. We recommend also tasting it in the days after opening the bottle.