Langhe Chardonnay
denominazione di origine controllata
How it was born
After the manual harvesting of the grapes and their soft pressing, the must remains in contact with the skins for a few hours and then begins fermentation, which is carried out in steel containers at a controlled temperature of around 14-16 °C. Once fermentation is complete, the wine remains on the yeasts for around 12 months. Afterwards, the wine is decanted by 2/3 of the volume into a steel tank, where it spends approximately 12 months in contact with the noble yeasts and where battonage is performed periodically. The remaining part (1/3 of the collected volume) is aged – in contact with the yeasts for 1 year – in 10 hl French barrels in which the battonage is carried out.
How to drink it
A fresh and fragrant white wine, Langhe Chardonnay pleasantly accompanies fish starters, including raw fish, seafood, delicate cured meats and long pasta first courses, white meats and roast farmyard animals, roasted fish.
