Out of stock
Harvest and vinification
We have 4 different harvests.
The first one is at the beginning of September: we pick the Trebbiano when it isn’t perfectly ripe in order to have a wine with a big acidity. During the fermentation we don’t have contact with the skins.
The second one is around the 10th of October: we pick the Vermentino when it is perfectly ripe. The fermentation is done with the skins for about one week.
The third one isat the end of September: we pick the Trebbiano when it is perfectly ripe. Olso for this harvest the fermentation is done with the skins.
The last one is a later harvest, done at the beginning of November: we pick the last part of Trebbiano. At this stage, the grapes are slightly dry and a part of them is affected by noble rot (Botrytis cinerea).
These four harvests are vinified separately, only in steel.
Ageing
In steel on the lees for 12 months, followed by a further 6 months in bottles.
Alcohol
13°
Oenologist’s notes
Chiarofiore 2012 has an intense and harmonic aroma; in the mouth, the slight sweetness – given from the late harvest and from having completed malolactic fermentation – is made pleasant by strong acidity and minerality.
The advice is to drink it pretty cool, but not so cold, around 14 degrees. It is a white wine that can certainly last over time.
Out of stock
Vinification
Cryomaceration followed by fermentation promoted by native yeasts in stainless steel.
Ageing
In steel on the lees for 6 months, followed by a further 6 months in bottles.
Alcohol
13°
Oenologist’s notes
Even for this year, thanks to the cryomaceration combined with the fermentation maceration, this wine was in contact with the skins for a week. The only news is that we put a little bit of late harvest of Trebbiano. In order to obtain the correct harmony the ageing on the lees lasted 12 months. Chiarofiore 2011 has an intense and harmonic aroma. In the mouth, the slight sweetness – given from the late harvest and from having completed malolactic fermentation – is made pleasant by strong acidity and minerality. The advice is to drink it pretty cool, but not so cold, around 12 degrees. It is a white wine that can certainly last over time.
Out of stock
Vinification
Cryomaceration followed by fermentation promoted by native yeasts in stainless steel.
Ageing
In steel on the lees for 6 months, followed by a further 6 months in bottles.
Alcohol
13°
Oenologist’s notes
Thanks to the cryomaceration combined with the fermentation maceration, this wine was in contact with the skins for a week. This is why it can rightly be categorised as a so-called “orange wines”, with its intense colour, decisive fragrance and important body.
In order to obtain the correct harmony the ageing on the lees lasted 12 months.
It is a white wine that can certainly last over time.
Out of stock
Vinification
Cryomaceration followed by temperature controlled fermentation in stainless steel.
Ageing
In stainless steel for 6 months, then in bottle for a further 6 months.
Alcohol
13°
Oenologist’s notes
In this first production year the maceration on the skins was not long, totalling only 3 days.
This produced a fragrant wine, thanks to the Vermentino, which is medium-bodied through contact with the skins.
A rather pleasing wine, with a less marked personality than that of the subsequent years.