Rondinaia 2003
Region/Origin: Vino da Tavola
Total Acid: 5.30
Alcohol: 14%
Grapes: Chardonnay 100%
Vine density per hectare: 5.500
Training system: Guyot
Vintage: Harvest began on our estate vineyards on August 18 and stretched until September 9 2003.
Vineyard: Our vineyards are located 100 metrs above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 18 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for 3 weeks, (with frequent stirring) and then for a duration ao about 8 months in the tanks. The “Rondinaia” was bottled in April 2004.
Rondinaia 2004
Region/Origin: Vino da Tavola
Total Acid: 5.40
Alcohol: 13%
Grapes: Chardonnay 100%
Vine density per hectare: 5.500
Training system: Guyot
Vintage: Harvest began on our estate vineyards on August 28 and stretched until September 2, 2004.
Vineyard: Our vineyards are located 100 metrs above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 18 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for 3 weeks, (with frequent stirring) and then for a duration of about 8 months in the tanks. The “Rondinaia” was bottled in April 2005.
Rondinaia 2005
Region/Origin: Vino da Tavola
Total Acid: 5.60
Alcohol: 13%
Grapes: Chardonnay 100%
Vine density per hectare: 5.500
Training system: Guyot
Vintage: Harvest began on our estate vineyards on September 5 till 10, 2005.
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 18 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for 3 weeks, (with frequent stirring) and then for a duration of about 8 months in the tanks. The “Rondinaia” was bottled in April 2006.
Oenologist: Giovanni Passoni
Rondinaia 2006
Region/Origin: Vino da Tavola
Total Acid: 5.20
Alcohol: 13%
Grapes: Chardonnay 100%
Vine density per hectare: 5.500
Training system: Guyot
Vintage: Harvest on our estate vineyards between August 26 and September 7, 2006.
Vineyard: Our vineyards are located 100 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 16 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for 3 weeks, (with frequent stirring) and then for a duration of about six months in the tanks. The “Rondinaia” was bottled in May 2007.
Production: 9,000 bottles in 6-cases
Oenologist: Giovanni Passoni
Region/Origin: I.G.T. Toscana
Soil: limestone and clay
Grapes: Chardonnay 100%
Vintage: Harvest on our estate vineyards between the end of August and September 9.
Total Acid: 5.20
Alcohol: 14%
Vineyard: Our vineyards are located 100 meters above sea level, with a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Density and training system: 4.500 plants per ha. Guyot.
Fermentation: Once the grapes arrived at the winery, they were destemmed, left on the skins for 24 hours (dry ice covering) and gently pressed to retain quintessential qualities. 50% of the wine was fermented in temperature-controlled stainless steel vats at 16 °C, while the other half was fermented in second hand oak barrels with malolactic fermentation.
Aging: We first aged the wine “sur lie” (on the yeast) for six weeks, (with frequent stirring) and then for a period of about 6 months in the tanks (without “malolactic fermentation”).
Bottling: The “Rondinaia” was bottled in May 2008.
Production 2007: 7.000 bottles in 6 bottle cases
Oenologist: Giovanni Passoni
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