Fresh white wine with marked aromas, gorse, apple and rosemary above.

Our white grapes vineyards were planted in the 90s. At the beginning, we produced a white wine, fermented in barriques. Subsequently, a careful study of the soils allowed us to understand how the sand content of some plots could give these grapes an interesting acidity. The high quality of the raw material, combined with the cold technology of temperature-controlled steel vats, led us to the first vintage of Le Piaggie in 2004.

• Grape mix: Chardonnay and Vermentino
• Manual harvest: harvested in the second half of August
• Vinification: pressing is carried out on 80% of the destemmed grapes and 20% of the whole grapes, followed by a short cryo-maceration on the skins. After fermentation at a controlled temperature, the wine matures for at least 6 months in steel vats on the fine lees with periodic batonnage
• Production: 1,000 bottles
• Serving suggestions: in medium-sized white wine glasses, at a temperature of 10° – 12° C