Chardonnay (from Borgo Faliero), Glera and 11 indigenous varieties (from Via Larghe)
WineMaker:
Massimo Coletti
Vineyard:
2 parcels; Via Larghe (planted 1972) contributes 40% of fruit. And Borgo Faliero (planted 2014) contributes 60% of fruit. Both parcels at 60-90m elevation with clay-limestone soil of glacial origin.
Viticulture:
Organic (not certified). Sylvoz and Cordon de Royat training. Grassing between rows.
WineMaking:
De-stemmed. Pressed for 3 hours in pneumatic press. Fermented over indigenous yeasts for 4 weeks in temperature-controlled (18°C) stainless-steel tank.
Aging:
Aged on lees for 12 months in tank, with stirring. Then bottled for secondary and malolactic fermentation.
Bottling:
No filtration or fining. Zero dosage. Free SO2, less than 5 mg/L.
