Langhe Chardonnay Elioro, after destemming and pressing, follows static or flotation clarification. Slicing and fermentation at temperatures of 15/16 ° C for about a week in a stainless steel tank. Pouring in wood where fermentation ends after about 1 month. For aging, it remains in wood after alcoholic fermentation to carry out malolactic fermentation on the lees for about a month at low temperatures and frequent battonage. Flaked and refined again in wood for a total of about 9 months. Bottled it rests in the cellar for 10 months before being marketed.
Langhe Chardonnay Elioro shows a beautiful golden yellow color. The nose has hints of citrus fruits, grapefruit, banana, toasted hazelnut, honey and sweet oak. In the mouth it is fat, powerful and fresh with a long and persistent finish.