Adagio I ATTO

DENOMINATION

Igt Marche Chardonnay

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GRAPE VARIETY

100% Chardonnay

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Soil

The vineyards are located atop the hills that surround San Venanzio in Fossombrone. The soil has a medium heavy texture with a calcareous tendency. The vineyards are situated at an altitude between 300 and 500 meters above sea level with a south-southwest exposure. The training system is a simple Guyot with a density of 5500 vines per hectare.

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Harvest

The vintages that compose ADAGIO PRIMO ATTO are a note of harmonic composition, each with its own 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 ten days of August, the grapes are washed directly on the vine with water and citric acid to remove dust, insects, and any residues from organic treatments. The harvest is carried out manually during the night and early morning to ensure the maximum integrity of the fruit. The grapes, collected in crates, are brought to the winery and further selected on a sorting table by experienced eyes and hands before being destemmed, cooled, and sent to the press. After pressing in the absence of oxygen, only the best must from the first fraction is transferred for alcoholic fermentation in various fermentation vessels: stainless steel, 20 hl wood vats, tonneaux, barriques, and amphorae. The wine remains on its lees for a minimum of 6–8 months, during which, for some fractions, malolactic fermentation is carried out followed by batonage, allowing the wine to reach its maximum olfactory and gustatory harmony. The cellar’s availability of a “library” organized by vintage and various approaches to vinification and maturation allowed an extraordinarily fine and complete first composition, fresh and pleasant like great white wines. The blend of ATTO I of ADAGIO is composed of the following vintages: 2023 and 2020, both vinified and matured exclusively in steel for 8 months before bottling; 2016, vinified in large 20 hl non-toasted wood vats for 8 months and subsequently matured in steel before bottling; 2015, vinified in large 20 hl non-toasted wood vats where it remains for 8 months, and subsequently matured in some parcels in barriques and others in tonneaux for 12 months; finally, the different fractions are blended in steel and left for further maturation before bottling.

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Analytical Data at Bottling

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

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Bottling

March 2024

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Sulfites

Total Sulfur Dioxide below 85 mg/l. (legal maximum limit: 200 mg/l).

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Price