' O V
' 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 part of the Chardonnay grapes in a ceramic amphora, with skin contact.
The goal was to verify whether a longer maceration would allow to maintain the characteristics of the variety and 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.