The Perceptive Grape 2021 Alissa Coe Studio

Langhe D.O.C. Chardonnay

The grapes are harvested between the first and second week of September.
In the cellar, the grapes are destemmed and then gently pressed.
The must is immediately racked into oak barrels where it undergoes fermentation.
Barrel ageing lasts a whole year with constant batonage of the yeasts inside the barrels.
The wine is then racked into steel where it spends a winter to stabilise at low temperatures.
It is then bottled in spring, about 20 months after the harvest.

bottles are numbered
artist signed bottles

13,5% Alc / 75 cl