The vineyard is located at an altitude of about 80 meters, with soils thatevolve from non-recent alluvial substrates, sandy loam.These soils are very suitable for various white grape varieties, includingChardonnay.The good depth, the evident structure even in the lower layers, the goodinternal drainage, and a high water reserve are physical conditions thatpredispose the vine to balanced vegetative development, particularlyChardonnay, which is sensitive to water stress. The good water reserves,combined with a marked temperature range due to the proximity of theArno River, help to maintain an adequate level of acidity in the grapes.The sandy loam texture, combined with a good supply of limestone,ensures that the wines are refined and intensely aromatic.
The Chardonnay grapes are harvested in the early hours of the morningto preserve their freshness and aromatic integrity. The harvest is manualand takes place in 15 kg crates, which are promptly transported to thecellar.A rigorous selection of the bunches is carried out both before and afterdestemming, to eliminate any grapes that are not perfectly ripe. Thedestemmed grapes are then loaded into the press, where they remain incontact with the skins for a short cold maceration. This step, carried outin a protected environment with dry ice, allows for the delicateextraction of aromatic precursors and noble substances from the skins,enhancing the complexity of the varietal profile.This is followed by extremely gentle pressing, aimed at extracting onlythe most valuable fraction of the must, the so-called “Cuvée,” rich inacidity and sugars. Yields are deliberately limited to ensure a must of thehighest quality. Before alcoholic fermentation begins, the must is left tosettle statically for 48 hours at a temperature of 8-10°C to promotenatural clarification. Alcoholic fermentation takes place intemperature-controlled stainless steel tanks, slowly and steadily, toenhance the freshness and aromatic expressiveness of the Chardonnay.Halfway through the fermentation process, 30% of the wine istransferred to new French oak barriques, while a further 15% continuesin second-use barriques, where fermentation is completed. This aging inwood gives the wine structure, depth, and remarkable complexity.The wine then remains in contact with the noble lees for about 12months, during which regular bâtonnage is carried out with the aim ofenriching its structure, increasing its creaminess on the palate, andpromoting aromatic evolution.
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