It's a fact that Chardonnay has been cultivated for centuries in our area – that's why at the beginning of my quest for the best wines to grow in my estate, I decided to create "Pratorotondo", which combines international elegance with its own peculiar "Piedmontese" touch, and a terroir nose and palate.

The grapes are harvested in vineyards we own, some of them planted back in 1978 at around 170 meters above sea level. With a northwest exposure on a 10% slope, the plots have a prevailingly calcareous soil, which favours water drainage and is poor in organic matter, with alternating strata of sand, tufa and clay.
Owing to the low ridges around the vineyards, the sites enjoy many hours of daylight without heat peaks, thanks to their exposure and constant breezes.
The grapes are always in a very healthy state, and are characterized by excellent aromas and acidity, that make it possible to delay harvest until the desirable sugar content has been obtained.
The presence of Chardonnay Musqué is significant and adds to the bouquet's complexity.

Depending on the year, harvest begins August 26th to Sept. 10th.
Vinification takes place partly in oak and partly in stainless steel vats, in variable proportions from 20%+80% to 35%+65%, the percentages being decided on a year to year basis. The wine sits on the lees for 4-5 months at a temperature of 4-6°C. Malolactic fermentation is brought to completion or stopped at the appropriate time, as needed.

The wine is generally ready for drinking after 16-18 months, although a 2- to 3-year aging period in the bottle enhances its qualities.
Pale straw colour increasing in intensity over time. Flowery scents, with banana, honey, vanilla and breadcrust hues. Full-bodied and intense on the palate, never aggressive. Because of its versatility, it provides an ideal accompaniment for fish, shellfish, white meat, grilled meat, flans and vegetables.
Serving temperature: 12-14°C.
Total alcohol: 13-13.5% vol.