• Composition: 100% Chardonnay
  Method of cultivation: Guyot
  Vines per hectare: 5500
  Vinification: Maceration: cold, on the skins for 8 hours - Decanting: cold, static - Fermentation: 14 days in 500 litre casks.
  Élevage: in oak casks for c. 8 months.
  Ageing: in the bottle for a further 3 months.
  Tasting notes: his typical caracter gets enriched by the fermentation
  in 500-litre-barrels made of french oak, which determines a touch scent
  of yeast and the scents reminding of breadcrust as well as indigenous
  and exotic fruits. These harmonize well with the resulting notes of
  toast and vanilla.
  Accompaniment: elaborated starters, oily and smoked fish,
  mixed cooked meat, also with sweet and sour sauces, blue cheese.
  Serving temperature: 14°-16° C.

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