The grapes are harvested at the beginning of September, by hand, only in the early morning when the temperatures are still low, in order to preserve the fruity and floral aromas. A soft pressing follows the alcoholic fermentation that occurs at a maximum temperature of 18 ° C – 64 ° F only in stainless steel silos. It stays on the fine lees for at least a month in order to have a greater aromatic complexity.
Our chardonnay is bottled in April and May, so you can sip it in the warmer months. Absolutely necessary to consume it in the first 2 years to “capture” the aromas that will vary from the hints of yellow banana, water melon and ananas, if the summer before the harvest, will be hot, until the classic hints of green apple, green tangerine and green cider typical characteristics that the chardonnay will acquire in the cooler summers . Is really suggested as aperitif, with vegetable soups, salad, tuna fish tartare, salmon tartare, poultry, and fish like sea bass, turbot, grouper, sea bream, sole, monkfish, trout.
If you like to try another dry white wine we suggest to try our Sauvignon Blanc
Our Chardonnay it is availaible in boxes of 6 bottles.