The Chardonnay from our vineyards undergoes fermentation and maturing in oak barrels thus acquiring its aromatic complexity, its rich taste and potential for further development in the bottle. It is preferably served cool, at 10-12°C to accompany meats, pasta dishes, fresh fish and soft cheeses. Although it is perfectly ready for consumption immediately, it will continue to mature in the bottle for at least 5 more years.
After harvesting, the grapes were kept in special cooling chambers for 12 hours until their temperature reached 5°C. This was followed by destemming and crushing of the grapes, while pressure was gently exerted on a pneumatic press. After that, the forerunner was selected and then the must was released statically. Grafting was carried out with commercial yeasts, and fermentation, which lasted 25 days, was executed at a temperature of 14-18°C in French barrels of 225 and 300 liters each. The wine remained for 9 months in the barrels with the wine lees included for maturing.
It is mainly combined with fatty fish, white meats and semi-hard cheeses. Served: 10-12°C.