The production area chosen for Chardonnay Musivum is located in Südtirol - Alto Adige and includes several localities: mainly Fateni (Pfatten in German) in the municipality of Salorno, as well as Puncheli (Punchl) in the municipality of Magrè and San Floriano (St. Florian) in the municipality of Egna.
The characteristics of the area, which is inclined to maintain high acid contents, are ideal for the cultivation of Chardonnay which manages to reach high sugar contents.
Another particular feature of this area, ideal for growing grapes, is the microclimate characterised by excelllent ventilation with good winds and sunshine throughout the day, thus preventing harmful moisture stagnation and ensuring rapid drying of the grapes after rainfall.
Production begins with a slightly delayed harvest to enhance the aromatic richness of this variety. The grapes are harvested by hand in the early hours of the day so that the low temperature preserves their freshness and each bunch is carefully selected in the field. They are then transported to the winery in perforated containers to best guarantee the aeration and integrity of the bunches.
In the winery, individual containers are separated according to the characteristics of the grapes, so as to diversify the vinification process. All grapes are cooled to 2-3°C in the cellar. They are separated during the follwing days; those with a yellow/golden colouring are destemmed and left in the press in contact with the skins (cryo-maceration) for 4-5 hours to increase the extraction of the aroma precursors of this variety. Whereas,the grapes with yellow/green colouring are destemmed and immediately undergo soft pressing. A free-run juice is obtained from both portions, which is then decanted naturally.
Fermentation starts in special stainless steel tanks which have been exclusively designed for the "Musivum" project. selected yeasts are used and there is a controlled, progressive increase in temperature from 14° to 18°C. Once fermentation has started, 65% of the volume is then taken to the new barrique cellar. Here, 50% of this is refined in second-passage oak casks, where it remains for the ageing phase, and the other 15% is refined in new, medium-toasted French oak barriques. The remaining 35% completes fermentation in steel.
During aging, the 3 portions are kept separate, with frequent movements of the fine lees, up until 2 months before bottling. Then they are brought together to amalgamate the different components, i.e. those fermented and aged in the various woods put together with the one fermented and aged in steel.
Straw yellow in colour with distinctive golden reflections, it is a rich, powerful and broad wine. It seduces with its juicy notes of perfectly ripe yellow fruit such as apricot and Fuji apple. It releases intriguing floral hints of lime and acacia honey, with nuances of ginger mustard. The finish is spicy, with delightful hints of hazelnut and almond.