Chardonnay, but not as you know it. Skin-fermented in amphorae, unfined/unfiltered, this is a savoury, textural and moreish wine that’ll make you hungry. Dive in…
Chardonnay, but not as you know it…
Wild-fermented on skins in amphorae for 3 weeks before pressing off to aged French barriques, on fine lees. Regular lees- stirring for six months.
Unfined, unfiltered, bare minimum of sulphur.
Imagine vanilla slice, old school, not too sweet with cinnamon and mandarin skin. Add pungent apricot, cashew nut and pastry dough to name but a few of the nuances slopping around in the glass. A robust nose of mixed spice backed up with a very savoury palate, creamy vanilla bean, almond- meal, lime and nectarine. Moreish.
Enjoyed with or without food. Spicy dishes, antipasto, soups/broths, Asian fare, and can handle stronger meats.