Once harvested, Chardonnay is gently pressed in a pneumatic press. Fermentation takes place with natural yeasts in stainless steel tanks at a controlled temperature of 18-20 °C, followed by malolactic fermentation and aging on the lees in steel tanks. Thanks to such vinification, the amazing fruity shades of Chardonnay are preserved to the maximum in taste and aroma. Wine storage capacity is up to 5 years.
