"Tormaresca" By Antinori Chardonnay IGT

The grapes are pressed softly and the must that is obtained is cooled down to a temperature of 10°C in order to achieve a natural clarification for 24 hrs. Afterwards, 90 % of the must is fermented with selected yeasts, in stailness steel tanks at a

temperature of 16 °C. The remaining part is fermented in second passage barriques, where the malolactic fermentation  takes place in a thermo-conditioned environment.

After ageing for about 3 months in French and Hungarian oak, the wine is poured in Inox tanks at a controlled temperature, where it goes through the fining process that continues until the following bottling stage.