CHARDONNAY FERMO

PRODUCTION AREA AND LOCATION:Piave river basin, to the south east of Treviso.

HARVEST:Hand picked into crates at the beginning of September.

VINIFICATION:Soft pressing of the grapes, cold decanting of the must (5-7°c) and beginning of fermentation with selected yeasts at a controlled temperature.

RIPENING AND AGING:Left on fine lees for several months, thus avoiding malolactic fermentation. Further aging in bottle before being released to the market.

SENSORY CHARACTERISTICS:Refined and elegant wine which stands out for its structure and body. The distinctive fragrance of fruit is also characterised by an aroma of dry hay. The taste is decisive, full and harmonious, yet dry and of great elegance.

FOOD PAIRINGS:Happy hour, risotto, fish dishes with sauce, shellfish and white meat.
Serve at 10-12 °c in glasses with long stems and medium- sized bowls.