Winemaking: From Pinot Bianco, Chardonnay, and Pinot
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.
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
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.