By choosing the best hillsides, employing high-density, low-yield methods and following precise vinification techniques, a Chardonnay of great character is produced, fully expressing the terroir of the Illasi Valley which is especially adapted to varieties of white wine.

Due to the high density of the vines more than 70% of the vineyards’ management is carried out mechanically. The green pruning and green harvest are done by hand in the middle of July.

The grapes, picked in the first 10-20 days of September, enter the press after being cooled down by a few degrees. The must is left to rest in order to to separate itself from the sediments before beginning the next phase of vinification. 50% is then fermented and fined in new medium toast barriques for approximately 150 days, while the remaining 50% is fermented and rests at a controlled temperature in steel containers. In March of the the year following the harvest, the two wines are assembled and refined for about 6 months. After a further refinement of four months, the wine is bottled.