' O V
L ' O V - m a c e r a t e d C h a r d o n n a y
In 2019 we tried to vinify some Chardonnay grapes in an amphora, letting the juice in contact with the skins for some weeks. The aim was to verify whether the longer maceration allowed to maintain the characteristics of the variety and of the Pressano locus.
We chose the Chardonnay for this experiment because it is the mostly grown
variety at Maso Grener – and in Pressano.
We think that L’OV is only at the beginning of its path, and that in time it will
guarantee a richness of expression, both to the nose and to the palate.