Color: Vibrant straw-yellow.

Aroma: Citrus and exotic fruits.

Taste: On the palate it is elegant and harmonious, its generous acidity balances the
complexity gained during the period of oak aging.

Soil: Foothill sites with limey, sandy and stony soils.

Pruning System: Pergola corta veronese.

Yield: 8 tonnes per hectare.

Winemaking Technique: Once the grapes have been destemmed, the must is cold- macerated with the skins for 12–15 hours. After a light pressing, the must is transferred to steel fermentation tanks where it remains at a controlled temperature for about 10 days. The final blend is made a few weeks before the wine is bottled.

Alcohol Content: 13% by vol.

Serving Temperature: 11-12 ° C

Chardonnay 100%. 

The grapes are harvested by hand from the first week of September.

Perantonie is the perfect accompaniment to fish and shellfish dishes as well as white meats and either fresh or mature cheeses.