Imported from France and originally used to be blended with Verduzzo, we planted our first Chardonnay vines
in the year 2010 with the idea of making a oak fermented Chardonnay to be drunk as a winter white wine with traditional Venetian fried fish. Grapes are selected and harvested by hand during the last week of August/first week of September. Soil type is argilaceous and gravelly and plant density is 4000 vines per hectar.
GRAPE TYPE: 100% chardonnay fermented in barrique
APPELATION: doc friuli grave
WINE TYPE: white wine
Fermentation on lees in stainless steel tanks with frequent battonage lasting 5 to 6 months. The wine is then left for around 30 days in oak barrels before being bottled. Once aging is complete, the wine is left to rest in the bottle for a period of 45 days.
Dry white wine with a bouquet of green apples and notes of bitter almonds. It has a refreshing acidity.
Best served with grilled branzino, calamari, stuffed seafood ravioli as well as pasta with prawns.