Mineral, vibrant and elegant. Our Chardonnay vines grow on glacial decomposited loamy, porphyry soils. After being harvested, the grapes are pressed and the must is fermented in small oak barrels where it ages for about nine months on the lees by also doing malolactic fermentation. After the ageing in oak, the wine remains for another year in the bottle.
The cellar
The grapes, cultivated with care and devotion throughout the year, are treated with natural methods and fermented in either steel vats or oak barrels depending on the varietal. By drawing on our many years of experience and technical innovations, we aim to impart the unique character of the vineyards and the varietal to the wines in our cellars.
