Chardonnay i.g.t. Toscana
Chardonnay 
| Grape variety: | Grape variety:Chardonnay 100% |
| Soil | hilly soils of Pliocene and Holocene origin with clayey soil rich in calcareous skeleton and travertine |
| Vine training system | Cordon trained simple |
| Vine density | 5000 vines per hectare |
| Grape yield | 6000kg per hectare |
| Harvest | end of August |
| Crushing | destemming with partial crush of the berries |
| Fermentation | in steel tanks, controlled temperature |
| Temperature | maceration: 8°C; fermentation: 19°C |
| Duration | around 18 days |
| Maceration on the skins | 24 hours, 8°C |
| Malolactic fermentation | no |
| Maturation | 6 months in steel |
| Bottle ageing | 1 month |
| Initial serving temperature | 12-13°C |
The Chardonnay is a “difficult” vineyard, that must be trained with passion. It is never generous in quantity and it is usually prone to illnesses, but with skilled hands and suitable terroirs, it can give birth to a great wine.
The main characteristics of the Chardonnay of Borgo Santinovo are its aroma of yellow fruit and its structure. It is a young wine, its vinification takes place in steel and only 750 bottles are produced.