The highly calcareous soil and the altitude of the Ama slopes have offered the production of anextraordinary white wine based on Chardonnay since 1985. Al Poggio expresses the noble varietal richness with freshness andenhancing its character.CLIMATEThe cold and strong variations characterized the first part of the year, after a snowfall in January,an unusually mild month of February followed. Spring was cool and rainy, this affected the earlyvarieties during flowering, leading to a reduction in the load of grapes per vine. Towards the middle of June,summer broke out, which was hot and dry. The harvest began on September 5 with Chardonnay, continued on the 9th withPinot Noir and on the 12th with Merlot. The harvest of the traditional varieties was unexpectedly early: on September 18thMalvasia Nera and from September 22nd Sangiovese, to finish at the beginning of October with Cabernet Franc.VINIFICATION AND REFININGAfter pressing the grapes, the must was refrigerated and fermented for 60% in steel tanks, while theremaining grapes were transferred to barriques. 25% of the grapes destined to ferment in wood were macerated on theskins for about 12 hours. The part vinified in Allier, Troncais barriques, of which 50% new and 50% 1 year old,carried out malolactic fermentation. The total stay in wood “sur lies” lasted for about 8 months,practicing regular batonnage every 7 days.WINE TECHNICAL DATAFirst vintage produced: 1988Grape variety: ChardonnayAlcohol content: 13%Total acidity: 4.88 g/lResidual sugars: <1 g/lExtract: 19.6 m/l