Just superb…not much more to say. It is made up of 40% Chardonnay, 30% Pinot Grigio and 30% Sauvignon.
The 2003 was hand harvested between 3 to 15 September due to the weather very hot and dry. The grapes are de-stemmed and macerated in oak barrels, held without temperature control and without the addition of selected yeasts.
For grapes of Pinot Grigio contact with the skins lasts only 24 hours, after which the must is added to the grapes of Chardonnay and Sauvignon in maceration. To keep the skins submerged during the whole fermentation performing manual punching 3/4 times per day. At the end of the alcoholic fermentation vats are filled and the wine remains in contact with the skins until December.
Bottling took place without any filtration or fining started in September 2006, in bottles of 1 litre to 0,5 litre with no preservatives added. The traces of sulfur, present in their wines are produced by yeasts during fermentation, with a totally natural process.