The pomace, collected when it is fresh and soft, is selected from Chardonnay grapes from dedicated production zones.
In stainless steel tanks under vacuum and in a controlled temperature environment. This is followed immediately by distillation in order to avoid harmful secondary fermentations.
Batch method with the removal of the heads and the tails in artisanal batch steam stills renovated by Benito Nonino.
Limited and strictly dependent on the individual year’s harvest.
From six months to a year in a stainless steel tank.