The Vallagarina Chardonnay Battistotti is cultivated on average in the Municipality of Nomi on calcareous soil with a lot of skeletons and south-east exposure. The harvest is manual in a box with selection in the vineyard. The harvested grapes are placed directly in the press, the very clean must is brought to 16 ° C and slightly clarified. After 24 hours of natural decantation, the must is separated from the lees and sent to ferment in steel with the inoculation of selected yeasts. The fermentation temperature is maintained at 18-20 ° C. The Vallagarina Chardonnay IGT Battistotti at the end of the fermentation is poured into steel tanks and is left in contact with the yeasts for about two months and then it will refine in glass for months.
After years of family winemaking tradition, the Battistotti wine family (Elio, Luciano and Enzo, under the supervision of father Riccardo), decided to become part of a wider community of winemakers, as a conferring partner of the grapes. It is a historic company, the Società Agricoltori della Vallagarina (SAV), the largest cooperative company in Vallagarina founded in 1908. This company will continue with the same passion and professionalism to take the road taken by Luciano, the family’s Oenologist, guaranteeing the care and maintenance of the great family winemaking tradition of Battistotti.