OLIVAR

Winemaking: From Pinot Bianco, Chardonnay, and Pinot Grigio grapes

The grapes come from the Pressano vineyards which consistently give the best results. The altitude is approximately 300 m.a.s.l., with western and south-western exposure. The soils are of average texture, with good depth and fertility. Chardonnay and Pinot Grigio vines are trained on the Guyot system with a density of approximately 7000 plants per hectare, while the Pinot Grigio vines are grown on pergolas, at a density of approximately 4,000 trunks per hectare. The average age of the vineyards is about 25 years old.


VINIFICATION

The different varieties have slightly different ripening times, requiring separate harvests. The grapes are hand-picked, crushed and macerated for several hours before being pressed in the absence of oxygen. Nothing is added to the must, which is decanted for 12 hours before beginning the fermentation. The must ferments in large oak barrels, and stays in barriques for about ten months. After that period, the different varieties are carefully assembled and bottled, usually 18 months after the harvest.


BOTTLES AND YIELDS

The adult vine gradually loses productivity; the average yield from these vineyards is 7,000kg per hectare. The annual production of this wine ranges from 10,000 to 15,000 bottles.