A rich yet crisp effort that highlights notes of spring blossoms and just ripe white stone fruit. A mineral edge lends structure to the elegant and complex finish.
(80% Chardonnay/20% Pinot Grigio). In the early 1980s, winemaker Marco Pallanti grafted over plots of Malvasia, Trebbiano Toscano and Sangiovese to Burgundian Chardonnay clones 76, 95 and 96. 90% of the Chardonnay was fermented in stainless steel tanks and aged for seven months on its fine lees with weekly battonage. The remaining Chardonnay was macerated on its skins for 24 hours and fermented in barriques, as was the Pinot Grigio. The wine was aged sur lie, with weekly battonage for seven months.