Chardonnay is the fruit of the intuition of Fabrizio Bianchi who, in the mid-seventies, decided to plant this vineyard on his own land outside the Chianti Classico denomination. With an eye on the great whites of Burgundy, at the beginning of its production history it was entirely fermented in wood. In the 2000s, Chardonnay saw a gradual streamlining of the oak until it settled on today's production which involves fermentation in steel of about 70% of the grapes. The historical presence in the cellar is great, testifying to the excellent ability of this wine to challenge time.

Denomination
I.G.T. Tuscany

First year of production
1990

Grapes
100% Chardonnay

Training system
Guyot and spurred cordon

Winding
Two thirds of the grapes are vinified in steel vats at a controlled temperature, the remaining part in French oak “tonneaux” where it remains on the lees for about 6/7 months

Aging
One yearClimate trend The drought of the summer months did not affect the development of the bunches: the spring rains allowed the vines to draw on good reserves of water and mineral nutrients during the driest months. Furthermore, temperatures, while remaining high during the day, dropped at night, with a temperature range that allowed the Sangiovese to develop regularly.

Climate trend
In mid-August there were also prolonged periods of rain, thus ensuring milder temperatures and an additional water reserve of great importance for achieving optimal ripening of the grapes. Finally, the health status of the bunches brought to the cellar was very good: the prolonged heat and modest humidity from the early hours of the day facilitated the management of health defense, keeping the risk of disease very low. The Sangiovese harvest began on September 15 and ended, as usual, after about a month.