Grape varieties: Chardonnay

Estate vineyard area: 15 hectares

Soil type: morainic soils with presence of skeleton

Training system: guyot

Planting density: 4500 vines per hectare

Average yield per hectare: 9000 kg of grapes / about 5400 liters of must

Harvest period: end of August

Vinification: manual harvesting with selection of the bunches, soft crushing
in pneumatic press, fermentation in steel at controlled temperature

Aging: 7 months in steel

Foaming: in the spring following the harvest

Maturation on yeasts: at least 100 months

Post disgorgement aging: 3-4 months

No. of bottles produced: 1,000

Dosage at disgorgement: sugar content of 3.5 grams/liter
Analytical data at disgorgement: Alcohol 12.5%vol, Total acidity 7.00
grams/liter, Total sulfur dioxide less than 60 grams/liter (limit
legal maximum allowed 185 grams/liter)

Organoleptic characteristics: straw yellow with golden reflections,
persistent and subtle perlage; elegant and delicate nose with variegated
floral bouquet; well balanced, soft and rightly savory on the palate

Pairings: to be drunk throughout a meal; also as an aperitif it finds perfect
and pleasant use