BATÀR

Cépages: 50% Pinot Blanc; 50% Chardonnay
Viticulture: biodynamic
Average production: 15,000 bottles (1,250 cases)
Appellation: Toscana IGT
First vintage: 1988
Average yield: 25 hl/ha
Average alcohol content: 13.5% vol.
Ideal serving temperature: 6–10° C (43–50° F)
If possible, decant at least an hour before serving.

The vineyards from which Batàr is obtained have been
cultivated organically since 1988, and in 2000 have
undergone a full conversion to biodynamic techniques.
Pressing, fermentation and élevage of the Pinot Blanc
and Chardonnay grapes are conducted separately,
until the final blend takes place.
   The grapes are picked in 8 kilo crates and juice
is slowly extracted with a bladder press, very gently.
The fermentation takes place in barrique. The wine
also undergoes a full malolactic fermentation.
   The barrel maturation takes 9 to 12 months.
The oak is 100% French, and comes mainly from
Tronçais and Vosges, and also from Allier. It is 50%
new and 50% one year old.
   Once the wine maker decides that the élevage
is complete, the barrels which will be part of the
final blend are selected, through extensive sampling.
The final blend takes place in stainless steel. The
wine is bottled shortly after, and rests for about six
months before release.
   The wine is released around 20 months, and it
reaches its full maturity about 42 months, after
harvest. Before maturity, just like its Cousins of
Burgundy, the wine may tend to shut down and
to appear ‘tight’ at tasting. Therefore, we strongly
advise you not to consume it before it has reached
maturity, about 3 and a half to 4 years after harvest,
in order to enjoy it at its maximum potential. The
maturity plateau is 4 to 12 years after harvest.