Le Sommelier Inc.

 Hand harvested in the first twenty days of September, the grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. Fermentation takes place in temperature-controlled stainless steel tanks. After fermentation, the wine is left on the lees for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.

Varietals: Chardonnay and Ribolla Gialla

Soil type: Marl and sandstone flysch of Eocene origin

Review:  “Straw coloured with a minerally, citrus peel nose and a fresh, stoney, lemony, green pineapple flavour. Good length.” 88 pts, Tony Aspler