Vinification: the grapes picked when fully ripe when their richness is at its maximum (August) are vinified by the white wine method with a gentle pressing and cold settling of the young must.
Maturation: the young must (part of it having undergone a short cold maceration), after the classic decanting, starts the alcoholic fermentation in stainless steel containers; around two-thirds of this is put into French oak barriques where it stays in contact with its lees for more than a year before being bottled in January of the following year. The refinement in bottle lasts for at least three months.
Wine: pale gold colour. The typical full, fruity, soft character of the chardonnay and the aromatic notes of the wood are evident on the nose. A round wine, with well defined Mediterranean scents, full-bodied and satisfying with a long and lingering finish.
Food matches: hot and cold white meats, shellfish, smoked fish, terrines and galantines, foie gras, herb flavoured and mature cheeses.