Place of production: mainly from the vineyards of the La Solatia Estate near Monteriggioni.
Soils: Hilly land of Pliocene and Holocene origin with lime and clay textured soil rich in limestone rock with abundant travertine rock.
Microclimate: dry summers without excessively high temperatures and somewhat mild winters with steady rainfall.
Altitude: 190/250 metres above sea level.
Aspect: variable. The vineyard exposure is usually south-west.
Growing system: Cordon trained and spur pruned.
Vine density: 4000/5000 plants per hectare
Age of vineyards: new vineyards with modern training systems planted during the nineties
VINIFICATION AND AGEING
Harvest: Libaio is a Chardonnay created by carefully selecting the finest grapes. The harvest took place in the first half of September. Grape yield per hectare: 8 tons.
Fermentation: the grapes are destemmed, crushed and lightly pressed. After removing the must from the lees for 12/14 hours at 10°C, the must begins to ferment with the use of selected yeasts. Alcoholic fermentation takes place at 16/18°C in stainless-steel temperaturecontrolled vats and lasts 14 days on average. The wine is then left to mature on
the yeast for 1 month, during which time the lees are stirred twice a week.
Ageing: the wine rests in stainless-steel vats kept at 16°C until bottling.
Alcohol content: 13 % vol.
Colour: Straw yellow with greenish overtones
Aroma: Citrus fruit and sage, golden apple and flint are just some of the many notes which meet in the refined and ample bouquet of Libaio 2006, a medium bodied, elegant unoaked Chardonnay.
Tasting profile: Fresh and fruity, Libaio 2006 reveals a surprising depth on the palate. The fruity notes of apple and pineapple are enriched by refined mineral hints and an appealing creamy texture. The aftertaste is fragrant and long-lasting with a subtle touch of bread crust.