DENOMINATION

Igt Marche Chardonnay

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GRAPE VARIETY

97% Chardonnay - 3% Sauvignon

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SOIL

The vineyards are located at the top of the hills embracing San Venanzio in Fossombrone. The soil composition is medium-textured with a tendency towards limestone. The vineyards are at an altitude between 300 and 500 meters above sea level with south to southwest exposure. The training system is simple Guyot with a density of 5500 plants per hectare.

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HARVEST

The vintages that make up ADAGIO PRIMO ATTO are a note of harmonic composition, each with its unique and powerful voice. The 2023 and 2020 vintages are like lush and immediately accessible melodies, while the 2016 and 2015 vintages provide a solid structure like a deep bass that gives strength and warmth to the entire composition.

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VINIFICATION

During the first decade of August, the grapes are washed directly on the plant using water and citric acid to eliminate dust, insects, and any residues of biological treatments. The harvest is done manually during the night and early morning hours to ensure maximum fruit integrity. The grapes, collected in crates, are taken to the winery and further selected on a sorting table by expert eyes and hands before being destemmed, cooled, and sent to the press. After pressing in the absence of oxygen, only the best first fraction must is transferred for alcoholic fermentation in various fermentation vessels: steel, 20 hl barrels, tonneaux, barriques, and amphorae. The wine remains on its lees for a minimum of 6-8 months, during which for some fractions, it undergoes malolactic fermentation followed by "batonage" operations, allowing the wine to reach its maximum olfactory and gustatory harmony. The availability in the winery of a "library" articulated in vintages and different approaches in vinification and aging has allowed for an extraordinarily fine and complete first composition, fresh and pleasant like the great white wines. The blend of ATTO I of ADAGIO is composed of the following vintages: 2023 and 2020, both vinified and aged exclusively in steel for 8 months before bottling; 2016, vinified in large non-toasted 20 hl wooden barrels for 8 months and subsequently aged in steel before bottling; 2015, vinified in large non-toasted 20 hl wooden barrels where it remains for 8 months, and subsequently aged in some parcels in barriques and others in tonneaux for 12 months; finally, the different fractions are blended in steel and remain for further aging before bottling.

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ANALYTICAL DATA AT BOTTLING

Alcohol 13% Vol.; pH 3.19; Total Acidity 6.2 gr/lt; Volatile Acidity 0.29 gr/lt.

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BOTTLING

March 2024

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SULFITES

Total Sulfur Dioxide less than 85 mg/lt. (legal maximum limit: 200 mg/lt).

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PRICE