TECHNICAL INFORMATION
- grapes: Chardonnay 65%, Sauvignon 20%, Pinot Blanc 10%, Gewürztraminer 5%
- yield: 45 hl/hectare
- altitude: over 400 m, mostly from 500 – 600 m
- slope exposure: southeast 90 %, south 10 %
- harvest: end of September – mid- October
- soil: gravelly to rocky, limestone and loam, rich in minerals.
- age of vines: 10 – 40 years
- climate: extreme interplay of sunny days influenced by the Mediterranean climate and cool nights marked by the cold downslope winds from the surrounding mountains.
- bottles produced: approx. 64,300, 1000 magnum bottles and few other large formats
winemaking
At harvest, the grapes are delivered in small bins and immediately gently pressed. The must ferments slowly at controlled temperatures (18-20°C) in wood barrels (30 – 40 hl), in which partial malolactic fermentation occurs. The wine is clarified through natural sedimentation of particles.
MATURATION
Stoan matures separately in large wood barrels (30-40 hl), at constant lees contact until the end of August. After blending and bottling, the wine matures in the bottle for at least another 3 months. Total maturation period is thus at least 14 months.
