THE WINE IN ONE LINE
To reunite, starting from the name, two varietals traditionally grown in Villamagna: Chardonnay and Pecorino.
Truly unique: made from a blend of grapes, not wines – the two musts ferment together. The challenge, a sort of cultural cross-pollination, was finding a meeting point between a recently rediscovered indigenous varietal (Pecorino) and what is possibly the most widely cultivated white grape (Chardonnay). We found it in a wine making style made famous in Umbria. In short: Abruzzo shaking hands with France and USA, in the whereabouts of Orvieto.
With fusion cuisine, during an elegant moment cultural exchange.
Chardonnay grapes are harvested and pressed, and their must (without skins) is placed in a fermentation vat at 10° C. After 10-12 days, we repeat the process for Pecorino grapes, and add their must to the same fermentation vat in equal amount. Only at that point we initiate primary fermentation. Malolactic fermentation occurs in a tonneaux over 6 months, where we stir the wine on the lees (batonnage). Ages 8 months in the bottle.
Banana, kumquat, passion fruit, roasted almonds. A sapid and persistent counterpoint between mellowness and freshness.