Vineyard: The vineyards used for the Conte della Vipera lie at altitudes of 250-350 metres above sea level. The soils are rich in marine fossils and layered with clay, increasing the minerality in the grapes. Winery: After picking, the grapes were immediately cooled down before crushing. A portion of the Sauvignon Blanc was cold macerated for a few hours in special vats to extract aroma. Following gentle crushing, the must was kept at a temperature of 10°C for several hours for natural clarification before fermentation. The Sauvignon was then racked to stainless steel vats for alcoholic fermentation at 16°C, while the Chardonnay fermented in oak; neither component went through malolactic fermentation. Taste A rich Sauvignon Blanc with aromas of citrus, herbs and nuts. Stylish, mineral and tangy with good weight and structure.