Grape: Viognier 100%
 
The discovery of Viognier’s enormous potential in Bolgheri was a revelation: a wine that combines our lands’ typical mineral notes with floral hints giving elegance and pleasure to every sip.
Soil is clay-sandy composition, with stones.
Harvest is done Manually, in boxes containing each one maximum 15 kg of grapes. Grapes are cooled one night before vinification.
Vinification starts with de-stemming and soft crushing, follows a maceration for less than 6 hours. Then skins are softly pressed and alcoholic fermentation starts 80% in steel tanks and 20% in barrique of Hungarian oak at a temperature not exceeding 16°C.
Ageing  starts with sur lies for 4 month: 80% in steel tanks and 20% in barrique, using the batonnage technique every 10 days moving dregs. All operations are carried out at a controlled temperature.