The Chardonnay plants were brought to Torre in Pietra by the many Venetian farmers who came after the war to work on the land drainage. Since then the varietal has been part of our heritage.
Early grapes harvested in the second ten days of August. The free-run must, clarified by cold static decantation, is fermented in steel and a small part in tonneaux to bring structure and aromatic complexity to the final cut.
In steel, with a minimum stay of 3 months on the yeasts, then it rests in the bottle for another month.
The color is deep straw yellow with light golden hues. The nose is citrus followed by pineapple, acacia, lime, hawthorn, exotic fruits and a slight touch of vanilla. On the palate it is balanced, of just fullness and marked minerality.
Excellent as an aperitif, it goes well with appetizers and first courses of seafood, cheese soufflé, vegetarian main courses and lean meats. Ideal with white meats.