Palpo

Description

Grapes with a high degree of maturity are selected. Upon arrival at the winery, the grapes are cooled to go through a preemulsion extraction stage, a process that helps to get more flavorings from the bark and contributes to the creation of aromatic wines. It is followed by dehumidification and inoculation with pure culture from selected yeasts, for the start of fermentation, carried out in new oak barrels 228 lt. This type of barrel used in Burgundy has been chosen to be the most appropriate to highlight the character of Chardonnay from Palpol vineyard. At the end of the fermentation, the wine remains in the barrels where it ages for 8 months. The regular batonnage that takes place throughout this period helps shape the ultimate richness of the wine.
Serving Temperature: 10 – 12 ° C