The Tre Venezie area (of Trentino-Alto Adige, Veneto and Friuli-Venezia Giulia) is considered the best region in Italy for the production of Chardonnay. Grapes are harvested by hand at the beginning of September. Grapes are soft pressed using pneumatic lung presses. After being cooled the must is fermented at twenty degrees C in large stainless steel tanks. Once fermentation is complete, the wine is left to develop in stainless steeel for about three months. During this development the temperature of the wine is kept fairly low to enhance the floral and fruity characteristics typical of this varietal and to control malolactic fermentation.
Fresh, fruity aromas with notes of Golden Delicious apples, citrus and tropical fruits. On the palate the wine is ripe with good texture and richness, balanced by crisp acidity.
A versatile wine which makes a perfect aperitif, also a great accompaniment to shellfish, seafood and antipasti.