||San Vincenzo a Torri (FI)
||Before crushing grapes are cooled at 10-12 °C for 12- 15 hours to extract many primary aromas from the skins. After this cold maceration process, grapes are pressed and immediately fermented by selected yeasts at low temperature (18-22 °C).
||In French oak barrels for 6 months and following refinement in stainless steel tanks.
||Fish first courses, fish soups, oyster and raw fish, risotto with vegetables, fresh and spicy cheeses.
||Price Uggiano Chardonnay Chardò 2019 € 6.73