Perhaps the most famous white grape vine, Chardonnay originated in the Borgogna area. It has become widespread in wine-producing areas throughout the world. It arrived in Friuli in the middle of the nineteenth century and has become prevalent only in the last few decades.
After de-stemming, the grapes are softly squeezed. The musts are briefly macerated in contact with the skins. Traditional white wine-making processes follow with constant temperature control which is kept within 16°C. Finally, the wine is placed in yeasts for nearly six months, during which it gains body and complexity. It is left to rest in the bottle for two months before being launched on the market.
This straw-colored wine has weak green reflections. To the nose, it expresses a broad aromatic range, with a hint of white peach and tropical fruit. It feels soft in the mouth and tempts the palate with its noteworthy body. Its aftertaste leaves a delicate sensation of toasted hazelnuts.
This wine is perfect for serving with fish, but it’s also a pleasant match for stuffed agnolotti pasta in broth, ravioli with ricotta and sage and seafood risotto.