The Chardonnay grapes were harvested and transferred to the cellar. After soft pressing, the must was cooled and kept at a temperature of 10�C for approximately 24 hours, so as to obtain natural clarification. The alcoholic fermentation took place in thermo-conditioned stainless steel tanks at a temperature of 16�. C in order to enhance the aromatic component of the grapes. Tormaresca Chardonnay continued aging in steel until bottling.