Grape variety: Chardonnay
 
Production area: Monforte d’Alba (Cuneo)
 
Altitude: 530–540 m above sea level
 
Exposure: West Soil: calcareous-clay marl
 
Training system: Guyot Yield: 70 q/ha
 
Winemaking technique
Gentle destemming and crushing with grape selection.
Fractional pneumatic pressing with a maximum pressure of 0.8 bar. Static cold settling of the must.
Alcoholic fermentation at controlled temperature (16 °C).
No malolactic fermentation. Aging 70% in stainless steel tanks on fine lees, with bâtonnage every 20 days.
30% in new French oak tonneaux on fine lees, with periodic bâtonnage.
 
Aging duration: 6–8 months.
 
Sterile filtration before bottling.
 
Organoleptic characteristics
Bright straw yellow color.
Fine bouquet, with notes of white-fleshed fruit, citrus, and light woody hints.
On the palate, it is dry, fresh, and structured, with good persistence and balanced acidity.
 
Analytical data
Alcohol: 13.5% vol
Total acidity: 6.56 g/l pH: 3.24
Residual sugars: < 1 g/l
 
Serving
Recommended serving temperature: 10–12 °C.