Grape varieties: Chardonnay
Production area: Salento
Soil type: Clayey limestone
Training system: Against espalier
Plants density for Ha: 4000/5000
Average yield of grapes / Ha: 90/120
Age of vineyards: 15/20
Harvest period: Second decade of September
Vinification technique: After crushing the must is drained and cooled to 8 ° C – 10 ° C of temperature to allow static defecation. With clear must, alcoholic fermentation is inoculated by activating it with selected yeasts. The fermentation temperature varies from 14 ° C to 16 ° C
Alcohol content: Alcohols held 13% Vol.
Aging: Stainless steel for four months and two months in the bottle
Serving temperature: It is advisable to serve at a temperature of 10-12 ° C.
Pairings: Pappardelle with prawns, tortelli with butter and sage, vitello tonnato, cream of carrots and cauliflower, tortelli with aubergines and parmesan.