Denomination: Toscana IGT Chardonnay
Alcohol content: 14% Vol.
Grape variety: 100% Chardonnay

The vineyard, of approximately 1.6 hectares, faces East/West. It stands on a clayey soil very rich in calcareous lithoids and sediments of marine origin from the Mio-Pliocene age, but also in volcanic rocks linked to the Pleistocene activity of Mount Amiata. The characteristics of the soil and the precision management aimed at maximum quality lead to a very low yield which varies between 45 and 60 quintals per hectare.
The time of grape harvest can vary slightly from year to year, so as to coincide with the optimal ripening period of Chardonnay. The harvested grapes are cooled to 8°C and then immediately processed in order to preserve all the varietal scents. The fermentation is carried out partly in steel vats and partly in 500 liter French oak tonneaux. Only the part vinified in tonneau also carries out malolactic fermentation. The refinement takes place on the coarse lees, with initially daily and subsequently weekly batonnages, for approximately three months. The wine then matures for another five months, always in 500-litre tonneaux, at controlled temperature and humidity. The woods used for fermentation and aging are chosen after a careful study carried out together with the tonnelleries which led to a selection of French oaks with ad hoc toasting to achieve the right balance. After the nine months of refinement in wood and steel, at least another six months of refinement in the bottle at controlled temperature and humidity, in the absence of light, follow.