Chakra Essenza

100% Verdeca

Vinification

A part of the grapes is harvested a few days in advance to obtain the ‘pied de couve’, so that the rest of the mass is fermented with indigenous yeasts. The remaining part of the grapes is crushed and destemmed, then softly pressed, while the must ferments in steel at a controlled temperature. One third of the mass is vinified with skin maceration.

Maturation

At the end of fermentation, after the first racking, the wine remains on its fine lees for a year. Continuous batonnage increases the volume and harmonises the taste.

Ageing

In bottle, for 6 months.