After many attempts at a white wine from Trebbiano and Malvasia, Paolo decided to use those grapes solely for Vin Santo and in 1987 made his first 100% Chardonnay. The vineyards are a mix of exposures from West, East and some North. Paolo likes to keep the heat accumulation down in the vineyard and extend hand time as long as possible. Harvest occurs in September.
It's fermented in stainless steel then sur-lie aged in French oak barrique, 1/3 new for 10 to 12 months depending on the vintage. Battonage for the first 6 months.