The great versatility and adaptability of Chardonnay make it an universal vine, and although it has only been grown in the Langhe for a few years, these hills have immediately passed on their special qualities: aromas and structure. Wine-making process: after crushing, the must is immediately separated from the skins and is refrigerated and undergoes static racking. The fermentation is then carried out using selected yeasts, 70% in stainless steel at a controlled temperature (20° C), and the remaining 30% in small new Allier oak barrels holding 225 litres.