Wine Maker Notes The grapes for this wine were gently pressed to extract the fresh fruit flavors while imparting minimal color from the skins. The juice was fermented in upright fermentors at temperatures ranging from of 59 degree F to 65 degree F for three weeks. The Chardonnay grapes used in this wine were dried on racks for eight to ten weeks before pressing, vinified separately, and added to the final blend. This time-intensive process imparted a unique combination of body, complexity and flavor to the wine, reflecting the signature style of Maso Canali. Finally, the wine was cold stabilized, filtered and bottled to retain the crisp, fruity characteristics of the Pinot Grigio grape.

Technical Notes The 2010 growing season in Trentino was cooler and wetter than usual; in fact, a cold winter and cool spring delayed budbreak. Although July and August were marked by some hot and sunny days, rain and cooler temperatures characterized the overall summer climate. The cooler temperatures allowed white varietals from this region to reach a higher level of acidity, leading to fresh, floral characteristics and a refreshing minerality.