LANGHE DOC CHARDONNAY

After manual harvesting, a soft pressing of the whole bunches releases the free-run must which, after racking, begins a slow and constant off-white fermentation conducted at low temperatures (max. 20°C) to best preserve the varietal expression of an international vine played in the Langa hills. Part of the mass is vinified (alcoholic and malolactic fermentation) in wood, oak tonneaux. The remaining part does not carry out malolactic fermentation and the entire process is conducted in stainless steel containers. Subsequently the two masses are combined and refined in stainless steel containers, before proceeding with bottling.

Varietal wine with a bright yellow colour, delicately scented with notes of apples, citrus fruits, peach and white flowers. The right acidity enhances the high freshness of the product.

The classic white vinification of an international vine grown in the Langa makes this wine an excellent companion to fish dishes, white meats, or vegetable-based appetizers. Suitable for risottos with a delicate flavour. For an optimal interpretation it should be served cool (8-10°C)

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ABOUT Diego Morra

30 hectares of vineyards located between 220 and 500 meters high, in Verduno, La Morra and Roddi, where Nebbiolo dominates. 14 hectares are cultivated in Nebbiolo variety to produce Baroloand are divided into10 different mentions, MGA- with different exposures, microclimates and soil characteristics.

Mainly native vines, including Pelaverga Small, the pearl of Verduno.

Wine is born and made first of all in the vineyard; the cellar accompanies the expression of wine, with a prudent and elegant touch, identity and personal but never invasive. Marl of Sant'Agata fossil origin, clay, sand, silt, limestone, magnesium, chalk, wind, currents, sun, water, humidity, age of plants, leaves, roots, biodiversity: these are the crucial and magical factors that determine the identity of the wines.

In the vineyard great attention to sustainability and respect for the land, its times and needs, with the use of techniques with low environmental impact, certified according to The National Integrated Production Quality System, SQNPI. Very careful and frequent selections in the vineyard, in search of the full maturity of each single bunch, limiting yields.

In the cellar a rigorous approach, in search of precision, finesse and maximum expression of terroir. Vinification and aging in stainless steel tanks, large barrels and carefully selected, used, alternating.

Experimentation and continuous study to better adapt the processing techniques to the ever new challenges that arise.

All the work is aimed at supporting the personality of each vineyard, enhancing the diversity and nuances between a vintage and the other, in the belief that only respecting the original characteristics of the territory and climate can have identity wines, able to excite and offer a deep and sincere interpretation.