Chardonnay

Grapes are destalked and left with their skins in big open-topped vats for some days with their skins, wild yeasts only and no refrigeration. After a light pressure wines are racked to big Slavonian oak casks and left with the fine lees at less two years. The first months the lees are moved up with batonnage.

• Wine list
  • Whites
    • Pinot grigio
    • Orange One
    • Ponka
    • Kai
    • Ribolla gialla
    • Not 2012 'Special vintage'
    • Not
    • Chardonnay
    • Sauvignon
  • Reds
  • Amphoreus