| Wine: |
Il Bastārt |
| Vintage: |
2006 |
| DOC: |
Colli Orientali del Friuli |
| Composition: |
100% Chardonnay |
| Soils: |
Strata of Eocenic marls and sands |
| Orientation: |
South-West |
| Land: |
Steep slopes with vines on terraces |
| Pruning: |
Guyot unilaterale |
| Plant density: |
5500/vines per hectare |
| Production per vine: |
1kg |
| Harvest: |
Manuale in cassette |
| Harvest season: |
Depending on aromatic ripeness and acidity levels, in 2006 the first 10 days of September |
| Winemaking: |
Gentle pressing according to pH levels with separation of the different fractions. Precipitation at 14°C for 24 hours without any additives. Fermentation using pied de cuve indigenous yeasts in French oak barrels (50% new oak, 50% second wine) without temperature control. At the end of alcoholic fermentation, the wine undergoes full malolactic fermentation. The wine is not racked, and spends 10-11 months on its lees with occasional battonnages depending on the evolution of the wine. |
| Stabilisation: |
We use a minimum of oenological additives. Prior to bottling (if required) we use a small dose of bentonite and the wine is lightly filtered with systems that ensure the qualities of the wine are preserved.
|
| Bottle ageing: |
6 months |
| Label: |
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