Chardonnay

Acate in the province of Ragusa. The grape prefers more barren terrain with lots of sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.

100% Chardonnay. It is an early varietal selected once it achieves optimal ripeness, which generally occurs towards the end of August. The winemaking takes place in partial protection from the air (semi-reduction); the must obtained from soft pressing is decanted and clarified naturally. The fermentation occurs at a controlled temperature (16°C) for thirteen days in stainless steel tanks, 15% of the wine is aged in French oak barriques. The unoaked, fresher, and the oaked, more structured, wines are assembled and fined in steel tanks before filtration, stabilisation, and bottling.

Colour: Straw yellow with gold hues.
Bouquet: Fresh and fruity with notes of pineapple, tropical fruits, and vanilla that develops towards acacia with aging.
Flavour: Harmonious and balanced, with a pleasantly persistent creaminess that balances the delicate acidity.

Antipasti featuring fresh vegetables, raw seafoods, pasta dishes with vegetables, and white meats.  It can be paired with creamy soups, such as the typical potato soup of Siracusa.