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Gold colour with deep shiny reflexes, notes of white peaches and flowers, ripped white fruits flesh mixed with green meadow notes.
This grace can be found both in the nose and in the mouth. Acacia flowers and notes of a young jasmine are combined with a crispy acidity and a mineral salt that ends the sensorial journey of this incredible Chardonnay.
Bettolotti - La Morra, vineyards of the 1990s, 230/270 m. a.s.l. south-east exposition, 4500/5000 plants/ha.
clay, plebbly, calcareous.
cryomaceration before fermentation of 60% in steel vats at controlled temperature between 13/16°C for 25/30 days, and 40% in French oak barrels with spontaneous malolactic fermentation.
in steel and French oak barrels (225 L) on its own yeasts for 8/10 months.