A rich and 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.
In the early 1980s, Marco grafted over plots of Malvasia, Canaiolo and Sangiovese to Burgundy Chardonnay clones 76, 95 and 96. The Chardonnay is blended with Pinot Grigio from the Bellavista Vineyard to make al Poggio. Sourced from 36-44 year old vines, the hand-picked fruit was pressed, chilled and divided into two different fermentation lots. 15% of the Chardonnay macerated on its skins for one night and was fermented in barriques along with the Pinot Grigio. The remaining Chardonnay grapes were fermented in stainless steel tanks. The barrel fermented wine underwent malolactic and was aged for seven months on its lees with weekly battonage.