Bianco IGT. Viogner 65%, Chardonnay 35%.
This elegant and balanced wine is an expression of both varietal Viognier and Chardonnay cultivated on the most chalky terroir of the estate. Immediate pressing of the whole bunches. Alcoholic fermentation in barrels and tonneaux (indigenous yeasts only) for approximately 2-3 months. Stirring of the lees between 1 and 3 times a week, from 3 to 5 months depending on year. Into barrels and tonneaux until July of following year. Then 2 months in concrete tank before bottling.
Risotto with radicchio.