Presentation Tenuta Sette Ponti

CARRARA
MASSA
PISTOIA
PRATO
LUCCA
FIRENZE
PISA
AREZZO
LIVORNO
SIENA
Orma
BOLGHERI
Tenuta Sette Ponti
GROSSETO
MAGLIANO IN
TOSCANA
Poggio al Lupo
TRAPANI
MESSINA
PALERMO
CALTANISETTA
ENNA
CATANIA
AGRIGENTO
SIRACUSA
RAGUSA
NOTO
Tenuta Sette Ponti
Feudo Maccari
Loc. Vigna di Pallino, 52029 Castiglion Fibocchi (AR)
Orma
Via Bolgherese, 57022 Castagneto Carducci, (LI)
Poggio al Lupo
Loc. Colle di Lupo, 58051 Magliano in Toscana (GR)
Tel. +39 0575 477857 Fax +39 0575 431542
[email protected]
www.tenutasetteponti.it
Feudo Maccari
C. Maccari, Strada Prov. Noto-Pachino, km 13.5, 96017 Noto (SR)
Tel. e Fax +39 0931 596894
[email protected]
www.feudomaccari.it
Family Passion
If there is a common thread that is found
throughout the background and the
businesses of Antonio Moretti, that thread is
definitely taste and elegance. The thread that
weaves together each activity and each
family passion in such way to render them
one. Naturally, the success gained in the
world of fashion is passed onto that of wine,
two worlds much closer than one would
think, two of the most extraordinary and
successful expressions of “Made in Italy”.
This is where passion makes all the
difference…
Antonio Moretti
with his sons Alberto, Amedeo, Andrea
with his daughter Monica
with two of his Polo ponies
History
The Sette Ponti Estate has been one of the family’s properties since the 1950’s, when Antonio’s
father, Alberto, bought the initial 50 hectares directly from the princesses Margherita and Maria
Cristina Savoia d’Aosta. It is located in the heart of Chianti, in a romantic corner of Tuscany close to
both Arezzo and Florence, and takes its name from the number of bridges that cross the river Arno
between Arezzo and Florence. The first of these bridges, the Buriano Bridge (13 th century) can be
seen in the background of Leonardo da Vinci’s Mona Lisa. Fashion, wine and art: it is all here.
At the Sette Ponti Estate great wines are produced in the beautiful setting of fields cultivated with
corn and sunflowers. In harmony with age-old regional traditions, Chianina cattle, famous for the
“bistecca alla fiorentina”; Cinta Senese, a rare breed of pigs; and polo ponies are bred.
Vineyards
The estate today, after several acquisitions over the course of the years, comprises 330 hectares,
with more than 50 under vine. The varieties produced are: Sangiovese, the traditional grape; Cabernet
Sauvignon and Merlot, two of the great international varieties, as well as a few other native varieties
in small quantities. The soil varies from clay to sand, with limestone and the typical stony galestro
found in this area. The vines grow at elevations ranging from 200 to 300 metres. The vineyards are
planted to a high density of 6,600 vines per hectare, a system that results in extremely high-quality
fruit.
The oldest vineyard at Tenuta Sette Ponti was commissioned by His Royal Highness Duca Amedeo
d’Aosta, in 1935, in order to commemorate the victory at Abissinia, and is thus known as the ”Vigna
dell’Impero” (Vineyard of the Empire): three hectares of vineyard, terraced by hand and cultivated
mainly with Sangiovese.
The wines
The cellar, at the heart of the Tenuta Sette Ponti, answers
the most advanced technological demands and makes
possible the achievement of unsurpassed quality.
The wines, produced with consultancy of talented
winemakers Carlo Ferrini and Gioia Cresti, are the finest
that this prestigious viticultural area is capable of
producing: an impressive work of nature accompanied by
the dedicated efforts of man and by the course of time.
At Tenuta Sette Ponti are produced the Chianti Vigna di
Pallino, the Crognolo, mostly Sangiovese aged in oak, and
Oreno, the estate’s flagship wine, a blend of Sangiovese,
Merlot, and Cabernet Sauvignon, explosive, rich in structure,
and embellished with nuances of new oak. And then there is
Anni, a white wine from Sauvignon Blanc and Viognier
grapes, while Grisoglia concludes the line-up, a Tuscan
passito produced with white-wine grapes left to dry in wellventilated areas up until Valentines Day (Feb. 14 th).
On the preceding page, a view of Ponte Buriano. On this page, “Vigna dell’Impero,” and one of the farms
on the estate.
Anni
In an area that historically has produced worldclass red wines, only painstaking research into
soils and suitable exposures could make possible
a great white wine. In addition to the appropriate
grape varieties, of course. A new wine, Anni, is
the result, the fruit of impressive research and of
a passion for wine is all of its rich facets.
Denomination
I.G.T.
Production Zone
Central Tuscany
Varieties
Sauvignon Blanc, Viognier
Exposure
East
Vineyard planted
1997 - 1998
Elevation
250 metres
Trellis
Spurred cordon
Number of vines per ha
6,666
Soil characteristics
Clay-rich chalk, with abundant pebble
Production per ha
4,000 kilos
Vinification
Cool maceration and
controlled-temperature fermentation
Aging
5 months in stainless steel tanks
Characteristics
A luminous straw-yellow with gold highlights.
The bouquet is quite aromatic, with notes of
citrus and peach, which beautifully infuse
the palate as well. Smooth and supple in the
mouth, with a zesty acidity that adds to its
remarkable richness.
Suggested Serving Temperature
8-9°C
Pairing
Light meats, fish
WINES.9
Vigna di Pallino
The Chianti Vigna di Pallino takes its name from
the cultivator who, for many years, lovingly looked
after this vineyard, already present on cadastral
maps dating to the beginning of the 1800’s.
From the heart of the estate, produced largely
with Sangiovese and without the use of oak, it is
a wine that represents the historic continuity of
the estate and the traditions of the region.
Classification
D.O.C.G.
Production zone
Central Tuscany
Varieties
100% Sangiovese
Exposure
South - East
Vineyard planted
1990 - 1997
Elevation
250 metres
Trellis
Spurred cordon
Number of vines per ha
6,666
Soil characteristics
Calcareous, clay rich in loam
with river pebbles
Production per Hectare
5,000 Kilos
Vinification
Cool-temperature fermentation for 10 days,
followed by a 5-day maceration
Aging
In stainless steel tanks
Bottle aging prior to release
2-3 months
Characteristics
The wine is a medium toned ruby red while
the bouquet unravels fruity fragrances
and floral notes. Juicy and easy to drink,
always fresh, well balanced and pleasant
Suggested serving temperature
16°C
Pairing
Grilled meats
WINES.10
Crognolo
Crognolo is named after a wild bush, Cornus,
that grows abundantly on the estate.
Made prevalently from Sangiovese,
a traditional Tuscan variety, that produces
elegant and age worthy wines; Crognolo brings
together the class of Sangiovese with the
complexity bestowed by the aging in oak.
Classification
I.G.T.
Production zone
Central Tuscany
Varieties
Prevalently Sangiovese with a small
amount of Merlot and Cabernet Sauvignon.
Exposure
Southern
Vineyard planted
1988 - 1993
Elevation
250 metres
Trellis
Spurred cordon
Number of vines per ha
6.666
Soil characteristics
Compact sand and clay
Production per ha
4,500 kilos
Vinification
A controlled-temperature fermentation for
20 days, followed by maceration
Aging
In French oak
Bottle aging prior to release
6 months
Characteristics
Intense ruby red colour is the prelude to a full
bouquet of ripe cherry and berries well blended
with spicy notes that give class and complexity.
Full bodied, well balanced and vibrant on the
palate, well rounded tannins and depth
Suggested serving temperature
16°C
Pairing
Full flavoured meats, game and roasts
WINES.11
Oreno
Oreno, which takes its name from the river
that crosses the estate and the hamlet
where the Farmhouse is found, is the estate’s
flagship wine. Fruit of the blend of Merlot
structure and Cabernet Sauvignon class, brought
together with the elegance of Sangiovese,
it expresses best the potential of the territory
and the Moretti family’s idea of wine.
Classification
I.G.T.
Production zone
Central Tuscany
Varieties
Merlot, Cabernet Sauvignon
and Sangiovese
Exposure
Southern
Vineyard planted
1935 - 1997
Elevation
230 – 250 metres
Trellis
Spurred cordon
Number of vines per ha
6,666
Soil characteristics
Calcareous clay rich in stony galestro
Production per Hectare
4,500 kilos
Vinification
A controlled-temperature fermentation
for 25 days, followed by maceration
Aging
In French oak
Bottle aging prior to release
12 months
Characteristics
Dark ruby red colour tinged with decisive violet
tones, expresses on the nose incredible
sensations of fullness and complexity with a note
of ripe berries that give sensations of chocolate
and nuances of balsam. Oreno is a captivating
wine, rich in structure but decisively dynamic,
enhanced by the nuances of new oak and an
interminable finish.
Suggested serving temperature
16°C
Pairing
Full flavoured meats, game and roasts
WINES.12
Grappa di Crognolo
Italian Spirit. Grappa is obtained by
the distillation of the pomace, the solids
deposited during the first phase of the
transformation from grape juice to wine, and
harks back to noble traditions in Italian history.
It is with the desire to give continuity and
importance to this tradition that Moretti family
has envisioned its classic spirit which it produces
with the help of the Distillerie Berta.
Origin of pomace
Tenuta Sette Ponti
Distillation
Batch distillation
System
Steam copper still
Aging
10-12 months in barrels
of different types of wood
Characteristics
Amber coloured grappa with complex yet delicate
bouquet, captivating with lots of personality. On
the palate, as in the bouquet, notes of cherry,
small red fruits, chocolate and vanilla. Balanced
body and long finish.
Pairing
Meditative liquour, accompanied well by chocolate
GRAPPA.13
Olio Extravergine di Oliva
Tuscany, the land of wine and oil. With this in
mind the Moretti family decided to produce
their extravirgin olive oil, keeping with the
traditions of land. An oil obtained from a variety
of classic olives of the region: Frantoio,
Leccino, Moraiolo grown with the most
modern agricultural techniques and methods
of extraction. Looking towards the future while
revering local traditions.
Classification
Extravirgin Olive Oil
Production zone
Central Tuscany
Cultivated variety
Frantoio, leccino and moraiolo
Elevation
250 metres
Type of cultivation
Specialized
Cropping system
Vase
Harvesting
Picked by hand
Type of extraction
Continuous cycle
Characteristics
Green in colour with yellow golden tones, limpid.
An olive oil with full aromas, with hints of
artichoke and herbs. Flavours are elegant,
harmonic, with bitter-spicy notes
Pairing
Soups, fish and grilled meats
OIL.14
It is in Bolgheri that Antonio Moretti has left his new footprint, or Orma in Italian. This is no simple
word-play, but rather heralds a new wine estate which Moretti acquired recently in Bolgheri, in the
province of Livorno, after searching for a wine-growing area of absolute quality.
Bolgheri has long boasted an impressive reputation in the world of great wines, earning its prestige
as one of the most impressive and creative production areas in the entire world of wine as a result of
a number of forward-thinking producers and of the area’s experimentation with innovative blends of
cabernet sauvignon and merlot. An unusual alchemy fuses together climate, soils, culture, and
tradition to make Bolgheri an exceptional terroir for the production of powerful yet refined wines of
unsurpassed quality.
The estate comprises seven hectares, of which five are in vineyard. It is southwest facing and planted
in deep soils with abundant pebble and clay content, and little sand, ideal conditions in a warm
climate. The nearby Mediterranean tempers the weather extremes over the inland areas, cooling the
summers and moderating the winters.
The wine
Orma is also the name of the only wine produced by the tenuta. A blend of merlot (50%), cabernet
sauvignon (30%) and cabernet franc (20%), it began to win national and international accolades right
from its first vintage, in 2005.
Orma
The result is an elegant, sumptuous wine
eloquently expressing the finest qualities and full
potential of its terroir, the perfect imprint of
Antonio Moretti upon a world-class production
area. A wine of exuberant character, yet
exhibiting undeniable finesse, Orma is the very
image of the perfection innate to Bolgheri,
showcase of the Maremma.
Classification
I.G.T.
Production Zone
Bolgheri
Varieties
50% Merlot
30% Cabernet Sauvignon
20% Cabernet Franc
Exposure
South-west
Vineyard planted
2000
Elevation
20 metres
Trellis
Spurred cordon
Number of vines per ha
7,000
Soil characteristics
Abundant clay and pebble, with little sand
Production per hectare
4,000 kilos
Vinification
A controlled-temperature fermentation
for 15-18 days, followed by maceration
for 10 days.
Aging
12 months in French barriques
Bottle aging prior to release
12 months in French oak
Characteristics
Purplish red with hints of violet, then a rich
bouquet of intense berry fruit and spice, with
hints of tobacco. Soft and velvety in the mouth
with spice and fully-ripe, sweet fruit.
Suggested Serving Temperature
16°C
Pairing
Full-flavoured meats, game, and roasts
WINES.19
In another part of Tuscany, in Maremma, an area with a hot climate and with extraordinary oenological
potential, Antonio Moretti has given life to the Azienda Agraria Poggio al Lupo, in Magliano in Toscana
(Grosseto). The panorama will take your breath away: the island of Giglio in front of you and Talamone
to the side.
The property is 45 ha with 15 ha of vine planted with Sangiovese and Cabernet Sauvignon, as well as
Alicante and Petit Verdot, the vines are planted with 6.666 plants per hectare.
Here two wines are produced: the classic Morellino di Scansano DOCG (Sangiovese and Alicante)
and Poggio al Lupo, and IGT Maremma with a base of Cabernet Sauvignon, Alicante and Petit Verdot
that has already got people talking about it.
Morellino di Scansano
Morellino di Scansano gets its name
from the particular type of Sangiovese found
in Maremma and the most important area
Scansano, found in the province of Grosetto,
where the wine comes from. Soft and fruity,
it is becoming more and more popular with wine
drinkers and wine lovers alike.
Classification
D.O.C.G.
Production zone
Maremma Tuscany
Varieties
Sangiovese with a small amount of Alicante
Exposure
South-eastern
Vineyard planted
2000
Elevation
80 metres
Trellis
Spurred cordon
Number of vines per ha
6,666
Soil characteristics
Mixed terrain with area characterised by the
presence of a calcareous base
Production per Hectare
6,000 Kilos
Vinification
A controlled-temperature fermentation
for 15 days, followed by maceration
Aging
8 months in steel tanks
Bottle aging prior to release
2 months
Characteristics
Brilliant ruby red at first glance, on the nose
intensely fruity with slight hints of sweet spices,
followed by a palate that is full bodied, flowing
and complex
Suggested serving temperature
16°C
Pairing
Stewed meats
WINES.23
Poggio al Lupo
Poggio al Lupo is an IGT wine from the
Maremma, an area with great oenological
potential that has earned noteworthy recognition.
Endowed with persuasive personality, it unites
the substance of Cabernet Sauvignon with the
flare of Alicante and Petit Verdot.
Classification
I.G.T.
Production zone
Maremma, Tuscany
Varieties
Cabernet Sauvignon and Alicante,
with a small amount of Petit Verdot
Exposure
South-eastern
Vineyard planted
2000
Elevation
80 metres
Trellis
Spurred cordon
Number of vines per ha
6,666
Soil characteristics
Sandy with discreet presence of clay
and stony galestro
Production per Hectare
5,000 kilos
Vinification
A controlled-temperature fermentation and
maceration for about 25 days for the Cabernet
Sauvignon and Petit Verdot, and about 20 days
for the Alicante
Aging
In French oak
Bottle aging prior to release
6 months
Characteristics
An intense ruby red is the prelude to a blend of
fragrances that evokes black cherry, spices and
aromatic herbs. Deeply compelling, with excellent
harmony, in the mouth it is dense and tight yet
also expansive, full-flavoured and pleasantly tannic.
Suggested serving temperature
18°C
Pairing
Full flavoured meats, game,
strong cheeses
WINES.24
History
Fashion, wine, art. The good things in life! Well, could Antonio Moretti’s desire to astound, to bring on
new challenges, have been satisfied in Tuscany? In fact, fascinated by the Val di Noto (Eastern Sicily)
while visiting it in the late 90’s, he decided that it would be the perfect place for his next oenological
challenge. In 2000, he began his first acquisitions, and “tumulo” after “tumulo” (an ancient Sicilian unit
of measurement equal to 1,744 square metres) he pieced together, bit by bit, more than fifty properties.
This was the beginning of one of Sicily’s most intriguing projects, with Maccari at its very heart.
Vineyards
The estate is not only 50 hectares of vines, though some are more than 30 years old and are located
on different types of soil at different elevations, guaranteeing an overall balance. The estate also has
guest lodgings, homes, a tasting room, and naturally a wine cellar. All around, nature expresses its
vitality, and the volcanic soils of black and white bring forth oranges, lemons, Pachino cherry tomatoes,
vegetables, and olives.
Nero d’Avola is the name of the grape that gives the best expression of this territory. It is a grape with
ancient traditions, yet it is particularly appreciated today, and is one of the most interesting of the
Sicilian varieties. Among its impressive characteristics are the structure, richness, and, roundedness of
its fruit, and its capability for lengthy cellaring. The origins go back to the first Greeks who settled here,
who also brought the alberello cultivation system.
Alberello, or the bush style, is one of the oldest and most natural forms of high-density vine cultivation.
Such vineyards are usually planted at a density of 5,555 vines per hectare, which brings significant
quality both to the grapes and to the wine. It is ideal for hot, windy climates, but it has high
maintenance costs because all of the work must be done manually.
The Wines
Nero d’Avola is the fruit of the last vintage, a young fresh wine, easy going, a happy glass, right for
every occasion and easy to drink, it also comes in a striking and versatile rosé version. Saia is 100 per
cent Nero d’Avola and has great charisma, explosive fruit and full-bodied smoothness. Mahâris, is
probably the most commanding of the wines produced, an authentic symbol of the encounter of the
grand Sicilian tradition of the Nero d’Avola with the extraordinary expression of international varieties.
And no line-up of traditional wines could be complete without a sweet wine, in this case Sultana,
made from Moscato di Noto.
Rosé di Nero d’Avola
Perfect for the most classic Sicilian fish cuisine
as well as more daring and less traditional
pairing, incredibly versatile and pleasant on any
occasion, also as a glass on its own at any time.
Rosé, a wine enjoyable in any occasion, is
becoming more and more popular with both
critics and wine lovers.
Classification
I.G.T.
Production zone
Sicily - Noto
Varieties
Nero d’Avola
Exposure
South-east
Vineyards planted
1978 - 2000
Elevation
70 metres
Trellis
Alberello
Number of vines per ha
5,555
Soil characteristics
Mixed terrain tending towards calcareous
Production per ha
5,200 kilos
Vinification
White
Fermentation
Controlled-temperature white-wine fermentation
Ageing
3 months in stainless steel tanks
Characteristics
Cherry coloured wine that hits you with an
explosion of floral and fruit scents on the nose
that reminds you of ripe pears and cherries, on
the palate fresh and juicy, tasty with light tannins
Suggested serving temperature
8-9°C
Pairing
Outstanding with fish dishes enriched with
Mediterranean spices and herbs. Intriguing
with pizza.
WINES.29
Nero D’Avola
Nero d’Avola, an extraordinary native Sicilian
grape and the spicy Syrah blend beautifully in
this latest vintage wine; fermented and
macerated in steel, exuberant and at ease,
right for every occasion and easy to drink. In the
steps of the southern Italian rural tradition of
finishing the wine of the last vintage before
beginning to drink that of the next.
Classification
I.G.T.
Production zone
Sicily - Noto
Varieties
Nero d’Avola with a small percentage of Syrah
Exposure
Southern
Vineyards planted
1978 - 2000
Elevation
80 metres
Trellis
Alberello
Number of vines per ha
5,555
Soil characteristics
Mixed terrain tending towards calcareous
Production per ha
6,000 kilos
Vinification
Controlled-temperature fermentation and
maceration for about 15 days
Aging
In stainless steel tanks
Bottle aging prior to release
4 months
Characteristics
Ruby red colour, on the nose: sensations
bursting with fruit, immediate and intriguing,
accompanied by good structure, it is pleasant
and flavourful, one sip leads to another
Suggested serving temperature
16°C
Pairing
Grilled meats
WINES.30
Saia
Saia, its name taken from the Arab word for the
irrigation canals built centuries ago to collect
rainwater, is made with 100 percent Nero d’Avola,
an extraordinary grape capable of producing
intense, full bodied wines. The alberello method
of cultivation and the aging in French oak make
it a wine that stands alone in its category.
Classification
I.G.T.
Production zone
Sicily - Noto
Varieties
100% Nero d’Avola
Exposure
Southern
Vineyards planted
1978 - 2000
Elevation
80 metres
Trellis
Alberello
Number of vines per ha
5,555
Soil characteristics
Compact limestone
Production per ha
6,000 kilos
Vinification
Controlled-temperature fermentation and
maceration for about 20 days
Aging
In French oak
Bottle aging prior to release
6 months
Characteristics
Bright, intense ruby red colour, with alternating
sensations of mature fruit and sweet, elegant
notes of spice. Explosive flavour and full body,
yet very fresh, bursting with charisma.
Suggested serving temperature
18-19°C
Pairing
Full flavoured meats, cheese
WINES.31
Mahâris
Mahâris, which takes its name from the watch
towers that the Arabs used to search the sea
coast, is the wine that symbolizes the meeting
of diverse styles and cultures. It brings together
Nero d’Avola, the native Sicilian grape par
excellence, with the other great international
varieties characteristic to the Mediterranean.
Classification
I.G.T.
Production zone
Sicily - Noto
Varieties
Nero d’Avola, Cabernet Sauvignon, Syrah
Exposure
Southern, South-eastern
Vineyards planted
1978 - 2000
Elevation
80 metres
Trellis
Alberello
Number of vines per ha
5,555
Soil characteristics
Compact limestone
Production per ha
3,000 kilos
Vinification
Temperature-controlled fermentation and
maceration for about 25 days
Aging
In French oak
Bottle aging prior to release
12 months
Characteristics
Mahâris offers a ruby red color with purple
highlights. On the nose balsamic notes mix with
cocoa and coffee. In the mouth, balsamic notes
return from the bouquet, with soft tannins that
envelop the palate. The finish exhibits spicy,
smoky notes that make this wine both pleasant
and unforgettable
Suggested serving temperature
18°C
Pairing
Full flavoured meats, game and braised meats
WINES.32
Olio Extravergine di Oliva
Olives have been cultivated in Sicily for thousands
of years by the various peoples who have
inhabited the island: Sicels, Carthaginians,
Phoenicians, Greeks, Romans, Arabs, Normans,
Spanish and the French. The olive even precedes
the prickly pear, another symbol of the cultivation
of the island. Both grow in splendour on the
estate of Feudo Maccari, where committed
efforts produce this superb extravirgin olive oil.
Classification
Extravirgin Olive Oil
Production zone
Sicily-Noto
Cultivated variety
Moresca
Elevation
30-70 metres
Type of cultivation
Mixed and Specialized
Training system
Umbrella
Harvesting
Hand picked
Type of extraction
Continuous cycle
Characteristics
Green in colour with yellowish highlights. The
bouquet expresses a range of sensations,
extending from notes of fresh-cut grass to richer
fragrances of ripe tomatoes. Even and balanced
in its impressions of bitter and spicy, it finishes
with lovely hints of oregano and wild grass.
Pairing
Steamed seafood, baked fish and salads
OIL.33
Lo Champagne
Captivated by the exuberant world of Champagne, Antonio Moretti decided to launch his latest
adventure in the world of wine, and precisely with the most prestigious of French sparking wines.
Years of searching, many trips, and just as many personal visits to the producers in that celebrated
area have now brought into the world Champagne Premier Cru Grand Tour, produced in the
viticulturally-famous village of Reuil, just a few steps from Epernay and thus the legendary Vallée de la
Marne. Made in exclusivity for the Tenuta Sette Ponti, it is the result of a painstaking, sapient
assemblage of Chardonnay grapes from the Côte des Blancs (about 60%) and Pinot Noir from the
Montagne de Reims. A brilliant straw yellow with striking pale green highlights, it releases a delicate,
long-lingering bead. A refined, stylish bouquet is redolent of hedgerow, golden apple, and ripe pear
that yield to more classic, richer impressions of fresh crusted bread and aromatic herbs. Expansive and
full in the mouth, it shows fine balance, thanks to a lively acidity that ensures this Champagne a
refreshingly crisp, appealing, and almost endless finish.
Grand Tour
Grand Tour, exactly. An interpretation using the
modern medium of wine of the romantic tours
that young Europeans took, beginning in the
late 17th century, to complete their cultural
development.
This same philosophy and yearning for new
adventures has drawn Antonio Moretti into the
sparkling world of Champagne.
Classification
AOC
1er cru Brut
Production Zone
Champagne, Vallée de la Marne
Varieties
60% Chardonnay, Côte des Blancs
40% Pinot Noir, Grande Montagne
Vineyards planted
1965 - 1974
Training system
Vertical
Number of vines per ha
100 quintali
Bottle-aging prior to release
3 years
Characteristics
Straw yellow with green highlights. Delicate,
long-lasting bead. Richly aromatic, but
showing great delicacy and finesse; spring
blossoms pair beautifully with pear and apple.
Rounded, lingering on the palate, with
impressive weight in the mouth.
The emphatic role of Chardonnay lends a
pleasant freshness, which balances a low
sugar level.
Suggested Serving Temperature
8°C
WINES.37