Chardonnay
Chardonnay
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.
Pairings: 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.
Vinification
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. Fermentation occurs at a controlled temperature (16°C) for several days in stainless steel tanks, part 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.
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