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Vines Chardonnay ( %)

Color: Straw yellow with green reflections.
Smell: Intense aromas of tropical fruit and white flowers.
Taste: Fresh, soft and enveloping with fruity aromas.
Food pairing: Appetizers, delicate first courses, fish and shellfish.

Vineyards: Guyot-grown.
Soil nature: Deep and dry clay-limestone-siliceous soils; the average yield is 80 quintals of grapes per hectare.
Vinification: The grapes harvested in the second ten days of August are vinified "white" with soft pressing; after cold static settling, fermentation takes place at a temperature of 12-15 ° C.
The wine rests on its lees until the end of January, making battonage frequently, in the first ten days of February it is bottled.

Castello Monaci

The cellar, with its shapes and its geometric rigor, since the late '70s has kept the treasure of Castello Monaci. A barrel cellar of over 1000 barriques, dug out of the same white tufaceous rock of which the deepest layer of the soil of the vineyards surrounding the Castle is composed. The cellar is equipped with modern winemaking tools, including a refrigerated pressing system with small-capacity steel tanks, double-cell thermoconditioned, to be able to vinify limited quantities of grapes separately, highlighting the peculiarities of each. Since 2000, the winemaker of the winery is Leonardo Sergio. With his experience and sensitivity he captures and selects the best that the sun and wind give us, and interprets it in its most authentic form.

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