Harvest: picked by hand 10-15 September 2017
Vinification: stamping by feet, 3 hours skin contact, pressing without racking the sediments, spontaneously fermentation in steel tank and used 500lt oak barrels, 6 months on the fine yeast
Alcohol: 13% vol.
Residual sugar: 1g/l
Acidity: 5,2 g/l
Our Chardonnay consist from different old and young parcel north and east the lake. By this diversity arise a wine with fruit, freshness and depth.
Through short skin contact, spontaneaously fermentation and middle fermentation temperature we resign for the superficial and face to the essential of the wine